Print Options

Back to Picante Egg Rolls >

Include these items:

Select reviews >

Taste of Home Logo

Picante Egg Rolls

Picante Egg Rolls
Living near the Mexican border, we've developed a love of spicy cuisine. I came up with this recipe by mixing and matching different foods.—Marilyn Long, Spring Valley, California
30 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 2 pounds ground beef
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup picante sauce
  • 1 envelope chili seasoning
  • 1 teaspoon garlic powder
  • 2 packages (16 ounces each) egg roll wrappers
  • Oil for deep-fat frying
  • SAUCE:
  • 1 cup picante sauce
  • 1/2 cup sour cream

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Remove from the heat. Stir in the cheese, picante sauce,
  • chili seasoning and garlic powder.
  • Place 1/4 cupful in the center of an egg roll wrapper. (Keep
  • remaining wrappers covered with a damp paper towel until ready to
  • use.) Fold bottom corner over filling. Fold sides toward center over
  • filling. Moisten remaining corner with water; roll up tightly to
  • seal. Repeat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls,
  • a few at a time, for 2-3 minutes on each side or until golden brown.
  • Drain on paper towels. Combine sauce ingredients; serve with egg
  • rolls. Yield: 2-1/2 dozen (1-1/2 cups sauce).
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Picante Egg Rolls (continued)

Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Egg rolls may be reheated in a microwave for 2-1/2 to 3 minutes.
© Taste of Home 2011 Tasteofhome Logo