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Mexican Egg Rolls Recipe

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This recipe for Mexican Egg Rolls, by , is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Darner
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 # ground round
1 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
1 tablespoon chili powder
1 teaspoon Taboaco souce
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 cumin
1/2 # sharp cheddar cheese, grated
2 large egg whites, beaten
1/2 cup water

Directions:
Directions:
1. In a heavy skillet, begin to brown ground beef in 1 tablespoon oil.

2. Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain will.

3. Add water, cover and reduce heat. Continue to cook until dry, approximately 26 minutes.

4. Remove from heat and stir in grated cheese and Tabasco sauce.

5. Lay out all 24 egg roll skins flat with points facing you (like a diamond). Place 1 heaping tablespoon of meat and cheese mixture in center of each skin.

6. Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal.

7. Heat oil in deep fryer to 350 degrees F. Cook rolls a few at a time in the fryer until brown (approximately 1 minute).

8. Drain on paper towels.

3. Add water, cover and reduce heat. Continue to cook until dry, approximately 25 minutes.

Number Of Servings:
Number Of Servings:
24 Appetizers
Personal Notes:
Personal Notes:
Can be served with salsa or a mixture of salsa and sour cream as a dipping sauce.

 

 

 

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