Recipe by STEPHANIEJO
"These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love."
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1 (14 ounce) package
egg roll wrappers
lean ground beef
1 (1.25 ounce) package
taco seasoning mix
1 (4 ounce) can
diced green chilies, drained
shredded pepperjack cheese
oil for frying, or as needed
These were delicious! I didn't change anything in the recipe, except I sprayed them with butter spray, and baked them for 20 minutes at 425* My end result was 14 rolls, all of which were gone in less than an hour. My coworkers said this is the best thing I've made so far. Guess I'll be doing this one again real soon!
I made these because I had extra ground beef and my husband mistakenly purchased egg roll wrappers. These are horrible for you! I did not care for the taste of these egg rolls.
These were served to me recently when I lunched at a friend's home. Her filling included the ground beef nicely spiced with taco seasoning, but also included cooked rice, black beans, and the shredded cheese and diced green chilis. She mixed all of the ingredients into a large bowl and put a quarter cup of the mixture on each egg roll wrapper. This saved a little time so as not to top each egg roll individually with cheese and green chilies. The rest of the directions were identical although she sealed the edges with an egg wash and it was a great lunch accompanied with some chips and guacamole and a mixed greens salad.
My husband and I tried this but used shredded chicken instead of beef and added black beans, corn, mexican cheese, fresh cilantro and spinach. It turned out great.
As written, not bad, but a little bit bland. I halved the recipe, but used about 2/3 of the taco seasoning packet. I also added some sauteed onion, and a wee bit of cumin. I think maybe a little corn and some white rice might really improve them. It's definitely worth playing around with. As with all egg rolls I make, I squirted them with butter-flavored Pam, and did them in the oven. We had them with salsa. Thanks!
I tried this as written the first time. The second I made some changes that we thought made this even better. I added some corn and black beans to the meat mixture. Didn't fry with the lettuce inside, instead topped with the lettuce. We liked the way it worked just a little better. Thanks for the post.
My son made this recipe for his girlfriend and we were lucky enough to be included. They were wonderful. A nice change from regular tacos. We didn't have any green chilies, so he substituted about 1/2 cup salsa instead. He doubled wrapped the rolls so they wouldn't come apart. Served with sour cream, salsa and a salad, it is a great meal.
These were really good! Loved the concept. I added chopped onion and can of green chilies to the browning meat. Served with mexican rice and dipped the egg rolls in salsa and sour cream!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Egg Rolls
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 155
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