Sunday, May 8, 2011

Mexican Egg rolls

We made these the same night that we made the Buffalo Chicken won tons. We made them basically the same way, so see my notes in bold. I try to stay away from frying foods at home, so these were a great alternative. We liked them. They crisp up great in the toaster oven if you have leftovers.

Mexican Egg rolls

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1 package (1 pound) egg roll wrappers (14 count)
1 egg white, lightly beaten
Vegetable oil for frying
Salsa and additional sour cream


In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
In a bowl, combine the cheese, sour cream and chilies. Stir in beef mixture.
****  This is where we didn't follow directions.  We made them by spraying one side of each wonton wrapper with vegetable oil spray. Press into oil coated mini muffin tin, oiled side down.  Bake 10-12 minutes. Remove from the tins.  Add filling and enjoy!

Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third or wrapper over filling; fold in sides. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
In a large saucepan, heat 1 in. of oil to 375°. Fry egg rolls for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.

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