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Taco Egg Rolls

By Jessica Walker
Created January 10, 2017
Taco filling in an eggroll wrapper? Betty blogger Lil' Miss Bossy schools us on the fine art of the mash-up.

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.


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.


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.


Now, it is time to roll. I went straight to my mom, the master, for help on this one. Look at her go!


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.


And you are done! Serve these zesty egg rolls with a side of salsa or sour cream. Yum!