Taco Egg Rolls Recipe

Ingredients

1

lb lean (at least 80%) ground beef

1/4

cup chopped white onion

1

green onion, chopped (1 medium)

1

package (1 oz) Old El Paso™ taco seasoning mix

1

bag (16 oz) coleslaw mix (8 cups)

2

tablespoons Old El Paso™ Thick ‘n Chunky salsa

1

package (1 lb) egg roll skins

Vegetable oil

Sour cream

Additional Old El Paso™ Thick ‘n Chunky salsa

Preparation

In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat.

Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.

Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.

In 8-inch skillet, heat oil. When hot, fry egg rolls until crispy; shake off excess oil and place on cooling rack to cool slightly. Serve immediately with sour cream and additional salsa for dipping.

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