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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


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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 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

2 of 2

Picante Egg Rolls (continued)

Directions (continued)

  • egg rolls. Yield: 2-1/2 dozen (1-1/2 cups sauce).
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.