Taco Egg Rolls Recipe By Tasty

TACO EGG ROLLS

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.

TACO EGG ROLLS RECIPE BY TASTY

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!

TACO EGG ROLLS

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.

TACO ROLL-UPS

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. , Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.

CRUNCHY TACO CUPS

Steps:

• Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
• Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
• Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.