Mexican Egg Rolls

These were amazing!  Delish and several other super adjectives!!  The ground beef can easily be substituted with shreded chicken….I plan on making it with that next!!

Ingredients

  • 1 (14 ounce) package egg roll wrappers
  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (4 ounce) can diced green chilies, drained
  • 2 cups shredded pepperjack cheese
  • 4 cups oil for frying, or as needed
  • 1 egg

Directions

  1. Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
  2. Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with egg wash. Repeat with remaining wrappers and filling.
  3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
  4. Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

Served with queso, sour cream, guacamole, sliced olives, and salsa.

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