by kirra » Wed Sep 30, 2009 3:31 pm
Mexican-Style Egg Rolls
Ingredients:
1 pound ground beef
1 large onion, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 large avocado, thinly sliced
1 package (1.25 ounces) taco seasoning
1 jar (8 ounces) taco sauce (more if you want to use as a dipping sauce)
4 packages (16 ounces) egg roll wrappers
2 cups cheddar cheese
2 egg whites, lightly beaten
Refined canola oil, for frying
Preparation:
Cook ground beef in a large skillet over medium-high heat until meat is evenly browned. Drain off grease. Reduce the heat to medium and mix in onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Spoon 1 tablespoon of the meat mixture onto the center of the wrapper and top with one avocado slice and desired amount of cheese. Fold the corner closest to you over the mixture and roll the wrapper over the contents 1-1/2 times. Fold in the two opposite corners and continue rolling the wrapper so it covers these corners, tucking them in. Brush the remaining corner with egg whites, pressing to seal.
Repeat these steps with a second egg roll wrapper over top (to help keep contents from spilling out when frying). Let finished rolls rest briefly so the egg white has time to dry and hold the last corners in place.
Pour the canola oil into a large skillet or fryer set over medium-high heat. When the oil begins to simmer, carefully drop in two to three rolls at a time. Cook until the wrappers turn golden brown and bubble slightly, approximately 30 seconds to 1 minute.
Use a slotted spoon to remove from the skillet or fryer. Place the egg rolls on a heatproof dish with a paper towel and let drain. Serve warm with additional taco sauce for dipping. Serves 10.
Notes:
Substitute veggie crumbles for ground beef to make a vegetarian version.
Garnish your appetizer plate with leftover avocado slices.
If you have leftovers, simply preheat oven to 325°F and reheat rolls on a pan for approximately 10-15 minutes until crisp.
[b][size=150]Mexican-Style Egg Rolls[/size]
Ingredients:[/b]
1 pound ground beef
1 large onion, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 large avocado, thinly sliced
1 package (1.25 ounces) taco seasoning
1 jar (8 ounces) taco sauce (more if you want to use as a dipping sauce)
4 packages (16 ounces) egg roll wrappers
2 cups cheddar cheese
2 egg whites, lightly beaten
Refined canola oil, for frying
[b]Preparation:[/b]
Cook ground beef in a large skillet over medium-high heat until meat is evenly browned. Drain off grease. Reduce the heat to medium and mix in onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Spoon 1 tablespoon of the meat mixture onto the center of the wrapper and top with one avocado slice and desired amount of cheese. Fold the corner closest to you over the mixture and roll the wrapper over the contents 1-1/2 times. Fold in the two opposite corners and continue rolling the wrapper so it covers these corners, tucking them in. Brush the remaining corner with egg whites, pressing to seal.
Repeat these steps with a second egg roll wrapper over top (to help keep contents from spilling out when frying). Let finished rolls rest briefly so the egg white has time to dry and hold the last corners in place.
Pour the canola oil into a large skillet or fryer set over medium-high heat. When the oil begins to simmer, carefully drop in two to three rolls at a time. Cook until the wrappers turn golden brown and bubble slightly, approximately 30 seconds to 1 minute.
Use a slotted spoon to remove from the skillet or fryer. Place the egg rolls on a heatproof dish with a paper towel and let drain. Serve warm with additional taco sauce for dipping. Serves 10.
[b]Notes:[/b]
Substitute veggie crumbles for ground beef to make a vegetarian version.
Garnish your appetizer plate with leftover avocado slices.
If you have leftovers, simply preheat oven to 325°F and reheat rolls on a pan for approximately 10-15 minutes until crisp.