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Picante Egg Rolls

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

2-1/2 dozen (1-1/2 cups sauce)

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

Ingredients

  • 2 pounds ground beef
  • 2 cups 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

Directions

  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.
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.

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