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Taco Egg Rolls

Jessica Walker
Created Jan 23, 2014
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Perfect for dipping in salsa and sour cream, our taco egg roll appetizers offer a new take on the traditional egg roll.

Taco Egg Rolls

  • Prep Time 45 min
  • Total 45 min
  • Servings 15
  • Ingredients 10
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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
Make With
Old El Paso

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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