1. Prepare the Filling
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In a skillet over medium heat, cook the ground beef until browned.
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Drain excess fat if necessary.
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Add taco seasoning and water.
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Simmer for 3–4 minutes until thickened.
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Remove from heat and stir in cheese, tomatoes, jalapeños, and green onions.
2. Assemble the Egg Rolls
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Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
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Spoon 2–3 tablespoons of the filling into the center.
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Fold the bottom corner over the filling, then fold in the sides and roll tightly.
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Seal the edge with a little water.
3. Fry
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Heat oil in a deep pan to about 175°C (350°F).
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Fry egg rolls in batches for 3–4 minutes until golden brown and crispy.
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Remove and place on paper towels to drain excess oil.
4. Serve
Serve hot with salsa, sour cream, guacamole, or cheese sauce for dipping.
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