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
Picante Egg Rolls
Picante Egg Rolls
Prep Time
20 min
Cook Time
20 min
Yield
2-1/2 dozen (1-1/2 cups sauce)
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
- In a large skillet, cook and crumble 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 cup mixture 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 egg rolls.
Nutrition Facts
1 egg roll with 2-1/2 teaspoons sauce: 221 calories, 11g fat (4g saturated fat), 32mg cholesterol, 413mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 10g protein.
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