tacoeggrolls

I seriously put everything in egg roll wrappers now. It’s my new “thing.” When I’m at a restaurant and I see egg rolls on the list, I always, always, ALWAYS get them. I can’t resist. I know I shouldn’t— they are fried, after all. But I just can’t resist them! Can you? Just imagine all the yummy goodness. They’re SO delicious. So delicious that I can’t even pretend to feel guilty about it either, even after shoveling down two, three, four…

So since egg rolls are my new “thing,” I had to make them at home. These egg rolls are great because you can set them out and everyone can add their own special toppings, kind of like a taco bar! I had sour cream, cheese and guacamole on mine. I should have taken a picture of the final product, but I’m famous for thinking of these things AFTER the photoshoot. I always kick myself in the butt afterwards— why didn’t I add this, or why didn’t I move that? It always happens, though. EVERY. SINGLE. TIME. You’ll just have to use your imagination.

If you’re looking for something fun and easy, I recommend making these fabulous little taco egg rolls. You wont regret it!

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Taco Egg Rolls

Ingredients

  • 1 lb ground beef
  • 1 package taco seasoning (I use McCormick taco seasoning)
  • 8-10 egg roll wrappers
  • 1 package Mexican shredded cheese

Instructions

  1. Brown and drain ground beef.
  2. Add Taco seasoning and mix well.
  3. Remove from heat, and place 1½ tablespoons of cheese and 1½ tablespoons taco filling in the center of each wrapper.
  4. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
  5. Preheat oil to 350 degrees. Fry each egg roll for about 2 minutes on each side or until light brown and crispy.
  6. Top with your favorite ingredients!

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