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Bekki's Mexican Egg Rolls
Bekki's Mexican Egg Rolls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Spicy South-of-the-Border beef and cheese egg rolls, wok-fried to crispy perfection with a vegetarian option available.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (1 ounce) package taco seasoning
  • 1 (8 ounce) jar taco sauce
  • 4 (16 ounce) packages egg roll wrappers
  • 1 (1 pound) loaf processed cheese food (i.e. Velveeta®), cut into 1/4 inch thick slices
  • 2 egg whites, lightly beaten
  • 2 quarts canola oil
Instructions:
  • In a large skillet over medium-high heat, brown the ground beef in vegetable oil until no longer pink. Reduce heat to medium, add onion, garlic, and bell pepper; cook until softened, about 5 minutes. Stir in taco seasoning and sauce, and cook until bubbly, about 5 minutes.
  • On a clean surface, lay out an egg roll wrapper with a corner toward you. Add 1 tablespoon of the meat mixture in the center, then place a slice of cheese on top. Fold the closest corner over the mixture and roll it 1-1/2 times. Fold in the side corners, then roll the wrapper, tucking them in. Use egg whites to seal the last corner by brushing it with two fingers. Repeat with a second wrapper. Allow the egg rolls to rest momentarily for the seal to dry.
  • Preheat the oven to 325 degrees F (165 degrees C if not serving egg rolls immediately. Line a heat-proof dish with paper towels.
  • Heat canola oil in a large wok over medium-high heat until shimmering. Fry two to three egg rolls until golden brown and slightly bubbly, for about 30 seconds to 1 minute. Use a slotted spoon to transfer to a dish. Place dish in preheated oven for 15 minutes, then repeat with the rest of the egg rolls.

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