Mexican Egg Rolls
(From Texas Cook Com)

Tex-Mex flavors in an Oriental package.


1 pound ground round

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon oregano

1 teaspoonTabasco sauce

24 egg roll skins

1 tablespoon of oil

1 medium green bell pepper, diced

1-2 fresh jalapenos, seeded and chopped

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 pound sharp cheddar cheese, grated

2 egg whites, beaten

1/2 cup water



In a heavy skillet begin to brown ground beef in 1 tablespoon 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 tablespoon 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 degrees. Cook rolls a few at a time in the fryer until brown (approximately 1 minute). Drain on paper towels.

Sandy's Note: These are delicious! They'll get you rave reviews and requests for the recipe! (I use only one large jalapeno, but for those who prefer a spicier taste, use two)