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Taco Egg Rolls

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for a delicious appetizer for your next get-together!

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 15

Ingredients

1
lb lean (at least 80%) ground beef
1/4
cup chopped white onion
1
green onion, chopped (1 medium)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
bag (16 oz) coleslaw mix (8 cups)
2
tablespoons Old El Paso™ Thick ‘n Chunky salsa
1
package (1 lb) egg roll skins
Vegetable oil
Sour cream
Additional Old El Paso™ Thick ‘n Chunky salsa

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LOCATION

Directions

  • 1 In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat.
  • 2 Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.
  • 3 Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
  • 4 In 8-inch skillet, heat oil. When hot, fry egg rolls until crispy; shake off excess oil and place on cooling rack to cool slightly. Serve immediately with sour cream and additional salsa for dipping.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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