Bekki's Flavorful Mexican Egg Rolls

Ingredients 0/11

Step 1

Heat some vegetable oil in a large skillet over medium-high heat, then add the ground beef. Cook it, breaking it up with a spoon, until it’s nicely browned and there’s no pink left. Turn the heat down to medium, then toss in the chopped onion, garlic, and bell pepper. Let everything cook together until the veggies soften, about 5 minutes. Stir in the taco seasoning and taco sauce, and keep cooking for another 5 minutes or so until the sauce is bubbling and everything is well combined.

Step 2

On a clean surface, lay out an egg roll wrapper with one corner facing you. Spoon about a tablespoon of the meat mixture into the center, then top it with a slice of cheese. Fold the corner closest to you over the filling and start rolling the wrapper up about one and a half turns. Fold in the two side corners tightly, then keep rolling, tucking everything in snugly. Dab a little egg white on your fingers and use it to brush the last corner, sealing the roll shut. Let the egg rolls sit for a few minutes so the seal can set.

Step 3

If you’re not frying them right away, preheat your oven to 325°F and line a heat-proof dish with paper towels. Pour some canola oil into a large wok or deep pan and heat it over medium-high until it’s shimmering. Carefully place two or three egg rolls in the oil, frying them until they turn golden and bubbly, which should take about 30 seconds to a minute. Use a slotted spoon to lift them out and transfer them to your prepared dish. Keep the dish warm in the oven while you fry the rest, but don’t forget to check on them after 15 minutes or lower the heat if needed.