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Taco Egg Rolls
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Prep Time:
45 minutes
Total Time:
45 minutes
Taco egg roll appetizers: a tasty twist on a classic, perfect for dipping in salsa and sour cream.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1/4 cup chopped white onion
  • 1 green onion, chopped (1 medium)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 bag (16 oz) coleslaw mix (8 cups)
  • 2 tablespoons thick & chunky salsa
  • 1 package (1 lb) egg roll skins
  • Vegetable oil
  • Sour cream
  • Additional thick & chunky salsa
Instructions:
  • In a 12-inch skillet, sauté beef, white onion, green onion, and taco seasoning mix until beef is fully cooked; then drain any excess fat.
  • Combine the coleslaw mix with 2 tablespoons of salsa and stir until well mixed.
  • Lay out egg roll skins, place 1/3 to 1/2 cup of beef mixture in the middle of each. Fold the bottom corner up, then fold in the side corners and roll up. Moisten the top corner with a little water to seal.
  • Heat oil in an 8-inch skillet until hot. Fry egg rolls until crispy, then place on a cooling rack to cool slightly. Serve immediately with sour cream and extra salsa for dipping.

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