Savory Mexican Egg Rolls Recipe You Must Try

Ingredients

• A splash of vegetable oil, around 2 tablespoons
• A generous portion of ground beef, about 1 pound
• One sizable onion, finely chopped
• A handful of garlic cloves, minced
• A vibrant red bell pepper, chopped
• An ounce of flavorful taco seasoning mix
• A jar of zesty taco sauce, 8 ounces
• Several packs of egg roll wrappers, totaling 4 at 16 ounces each
• A block of processed cheese food, such as Velveeta®, sliced thinly at 1/4 inch
• Lightly beaten egg whites from 2 eggs
• A couple of quarts of canola oil

Step 1

In a spacious skillet, drizzle vegetable oil and add ground beef, cooking until browned and no longer pink over medium-high heat. Then, lower the heat to medium and toss in onion, garlic, and bell pepper, cooking until tender, around 5 minutes. Stir in taco seasoning and taco sauce, cooking until the sauce bubbles, for about 5 minutes more.

Step 2

On a clean surface, lay out an egg roll wrapper with a corner facing you. Spoon 1 tablespoon of the meat mixture in the center, top it with a slice of cheese, then fold the nearest corner over the filling and roll halfway. Fold in the two opposite corners, continue rolling the wrapper covering them, and seal with egg whites on the remaining corner. Repeat the process with another wrapper and let them rest briefly to set.

Step 3

If not serving immediately, preheat the oven to 325 degrees F (165 degrees C) and line a dish with paper towels. Heat canola oil in a wok over medium-high heat. Once hot, carefully add two to three egg rolls at a time, frying until golden and slightly bubbly, for about 30 seconds to 1 minute. Remove with a slotted spoon, transfer to the dish, and place in the oven, ensuring to remove after 15 minutes or adjust the temperature. Repeat with the remaining egg rolls.