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.
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.