Taco Egg Rolls

  • Prep 45 min
  • Total 45 min
  • Servings 15


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


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  • 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.



Expert Tips

You can use cooked chicken in this recipe instead of the beef.

If you can only make a couple of egg rolls at a time, keep the extra skins in the package; they will dry out quickly.

To reheat, place on cookie sheet and bake in 325°F oven until browned and thoroughly heated.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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