Taco Egg Rolls Recipe By Tasty

Steps:

• Brown the ground beef and onions, and add the taco seasoning.
• Take one egg roll wrapper and add 1/8 of the beef mixture in a line, diagonally from one corner to the other to make rolling the egg roll easier. Top with a 1/2 tbsp of cheese. Roll up like an egg roll. (See egg roll packaging for detailed directions on how to roll your egg rolls).
• Repeat with the rest of the egg roll wrappers.
• Pour egg substitute into shallow bowl and dip all of the egg rolls, coating evenly. Place on cookie sheet that's been sprayed with nonstick cooking spray (very important!).
• Bake at 375°F for 20 minutes or until light brown and crispy.
• Better than deep fried and just as crispy!
• You can add many different fillings: chicken or cabbage and green onions for Chinese egg rolls, etc.
• Note: I find the egg roll wrappers in the produce section, where they have the dressings and foods like tofu and the like.

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

Steps:

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

Steps:

• 1. Brown hamburger and onion until brown. Add taco seasoning and follow directions on package.
• 2. Lay out egg roll wrapper in a diamond shape. Add a spoonful of meat mixture, a little bit of pico de gallo, and then cheese. Use egg mixture with fingers around edge of egg roll wrap. Roll up like a closed burrito. There are detailed directions on how to roll these on the back of the package of egg rolls.
• 3. Heat an inch or two of oil in a pan. Add a few rolls and brown. Turn over and brown the other side. Drain on paper towels.
• 4. To make cilantro dip, add the jalapeno in blender or food processor. Pulse until chopped well. Add cilantro and pulse again until chopped. Then add remaining ingredients.
• 5. To make the pico, mix everything together in a bowl. Don't make this the night before, it gets too wet.