Crispy Mexican Egg rolls
Ready in 1 hour 45 minutes
Serves : 6
1 package Egg roll wrappers
1 pound Ground beef
1 Pack Taco seasoning mix
1 Can Green chilli peppers; Diced
1 Cup Vegetable oil
1/2 pound Pepper jack cheese; Shredded
First, cook ground beef in size appropriate skillet, browning completely, while constantly mixing.
Follow the directions on he back of the taco seasoning packet and season the meat once it is completely cooked.
Transfer meat into size appropriate bowl.
Take egg roll wrappers and place flat down with a corner pointing toward you, making a diamond shape (NOT A SQUARE).
Spoon completely cooked ground meat horizontally across egg roll wrapper, from left side to right, leaving about 3/4 inch between the corner and the meat.
Sprinkle desired amount of shredded cheese over meat.
Spoon desired amount of peppers making sure to spread them out across the wrapper for a little kick.
Begin to to fold the corners of the wrappers in toward the center.
Then, fold the corner pointing toward you up to the center, covering the meat, cheese and peppers, while rolling the contents up with it until there is no more wrapper left and the egg roll is completely rolled up.
Heat about 1/3 cup of vegetable oil in a large pan until popping occurs.
Carefully place the egg rolls in the oil turning over after about 1-2 minutes or until golden.
Cook several egg rolls at one to be more efficient. Then drain on large dinner plate over paper towels to get rid of excess oil.
Repeat until all egg rolls are finished.
To be more time efficient prepare egg roll wrappers, cheese and pepper while meat is cooking. Roll all egg rolls before starting to cook them.