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Prep 45min
Total45min
Servings15
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Ingredients
1
lb lean (at least 80%) ground beef
1/4
cup chopped white onion
1
green onion, chopped (1 medium)
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
bag (16 oz) coleslaw mix (8 cups)
2
tablespoons thick & chunky salsa
1
package (1 lb) egg roll skins
Vegetable oil
Sour cream
Additional thick & chunky salsa
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Steps
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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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.
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Nutrition Facts are not available for this recipe
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