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Taco Egg Rolls

Taco filling in an eggroll wrapper? Betty blogger Lil' Miss Bossy schools us on the fine art of the mash-up.

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Betty Blogger
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I have had a love affair with egg rolls for almost my entire life…especially my mom’s egg rolls. They were the requested meal for birthdays, special occasion and sometimes, if we were lucky, on a normal weeknight. So using my mom’s egg roll recipe, I thought I would put a little twist on it…a taco-like twist. These egg rolls would be perfect for a game day get-together, Friday movie night or a Wednesday dinner at home. They are so good. Let me show you how to make them.  

First, brown a pound of hamburger with some diced onion in a skillet. Drain, and add some Old El Paso taco seasoning, following the packet’s directions.

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After the meat is cooked, add one bag of shredded cabbage and two heaping tablespoons of Old El Paso salsa. Mix together and let cook for a few minutes. Taco-Eggrolls_02
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While the cabbage and beef mixture is cooking, lay out your egg roll skins on a large surface. If you have to do them in batches, making sure to keep the skins in the package until you use them, so they don’t dry out.

Put about 1/3- to ½-cup of filling on each egg roll skin.

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Now, it is time to roll. I went straight to my mom, the master, for help on this one. Look at her go! Taco-Eggrolls_05
After all the egg rolls are tucked in nice rolls, it is time to fry these babies up. In a pan of hot oil, carefully fry the egg rolls until they are brown and crispy…just a couple minutes is all you need. Taco-Eggrolls_06
And you are done! Serve these zesty egg rolls with a side of salsa or sour cream. Yum! Taco-Eggrolls_07

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