Picante Egg Rolls Recipe
Picante Egg Rolls Recipe photo by Taste of Home

Picante Egg Rolls Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 30 servings


  • 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 frying
  • SAUCE:
  • 1 cup picante sauce
  • 1/2 cup sour cream


  1. 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.
  2. 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.
  3. In an electric skillet or deep fryer, heat 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).
Originally published as Picante Egg Rolls in Taste of Home Ground Beef Cookbook 1999, p304

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Apr. 24, 2012

"these were good, kids enjoyed them as well next time i'm gonna try them in the deep fryer!"

Reviewed Apr. 23, 2012

"Definitely going to try these baked. For those that wonder about baking, Hungry Girl uses egg roll wrappers for all sorts of rolls. For instance her Apple Cherry pie pockets. Those bake for 15-18 minutes. Don't see why it shouldn't work for this recipe"

Reviewed Apr. 22, 2012

"Have been making this type of eggrolls for years - using taco seasoning instead of chili."

Reviewed Apr. 22, 2012

"I know this would be wonderful as written but to 2Retreivers that wonders about baking them so as not to have the deepfat method. I plan to make this recipe as a quesadilla using tortilla shells in my quesadilla grill. I think it will be great."

Reviewed Apr. 21, 2012

"Picante sauce is next to the salsa and is chunkier. It comes in mild, medium & hot. Recipe was great, wouldn't change a thing, ;)"

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