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Mexican Egg Rolls recipe

Mexican Egg Rolls.

Tex-Mex flavors in an Oriental package.

Recipe: Mexican Egg Rolls

1 pound ground round
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
24 egg roll skins
1 tablespoon vegetable oil
1 medium green bell pepper, diced
1 to 2 fresh jalapenos, seeded and chopped*
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 pound sharp cheddar cheese, shredded
2 large egg whites, beaten
1/2 cup water

  • In a heavy skillet begin to brown groundbeef in 1 tablespoon oil.
  • Add onion, green pepper, garlic, jalapeno(s),salt, chili powder, cumin and oregano. Stir to combine and continueto stir until onion and pepper begin to soften; drain well.
  • Add water, cover and reduce heat. Continueto cook until dry, approximately 25 minutes.
  • Remove from heat and stir in grated cheeseand Tabasco sauce.
  • Lay out all 24 egg roll skins flat withpoints facing you (like a diamond). Place 1 heaping tablespoonof meat and cheese mixture in center of each skin.
  • Fold bottom point of skin up to covermeat mixture. Fold left and right points into the center. Lastly,fold top point down to form a roll. Brush on beaten egg whitesto seal.
  • Heat oil in deep fryer to 350°F (175°C).Cook rolls a few at a time in the fryer until brown (approximately1 minute).
  • Drain on paper towels.

    Makes 24 appetizers.

    *Because hot peppers contain oils thatcan burn your eyes, lips and skin, protect yourself when workingworking with peppers by covering one or both hands with plasticgloves or bags. Be sure to wash your hands thoroughly beforetouching your eyes or face.

    Tip: Can be served with salsa or a mixtureof salsa and sour cream as a dipping sauce.

    Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.

    Chili's Southwestern Egg Rolls' SECRET RECIPE – UNCOVERED!

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