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Mexican Egg Rolls
Tex-Mex flavors in an Oriental package.

Prep: 20 minutes
Cook: 20 minutes
Servings: 24 appetizers
1 lb. ground round
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. oregano
1 tsp. Tabasco sauce
24 egg roll skins
1 Tbsp. oil
1 medium green bell pepper, diced
1-2 fresh jalapenos, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/2 lb. sharp cheddar cheese, grated
2 egg whites, beaten
1/2 cup water

In a heavy skillet begin to brown ground beef in 1 Tbsp. oil.
Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and
oregano. Stir to combine and continue to stir until onion and pepper begin
to soften.
Add water, cover and reduce heat. Continue to cook until dry, approximately
25 minutes.
Remove from heat and stir in grated cheese and Tabasco sauce.
Lay out all 24 egg roll skins flat with points facing you (like a diamond).
Place 1 heaping Tbsp. of meat and cheese mixture in center of each skin.
Fold bottom point of skin up to cover meat mixture. Fold left and right
points into the center. Lastly, fold top point down to form a roll. Brush on
beaten egg whites to seal.
Heat oil in deep fryer to 350 F. Cook rolls a few at a time in the fryer
until brown (approximately 1 minute).
Drain on paper towels.