Tex-Mex meets Chinese-American! My 3 year old "helps" me make these by "painting" the egg rolls wrapper corners.
INGREDIENTS
1 lb ground beef or turkey
1 pkg taco seasoning
2 cups cheddar cheese, shredded
2 cups Monteray Jack cheese, shredded
1 bell pepper, chopped
1 onion, chopped
1 egg, beaten
1 tbsp cornstarch
40 egg roll wrappers (2 packages)
vegetable oil for frying
INSTRUCTIONS
Brown ground meat and prepare as directed on taco seasoning package. Let cool completely.
Combine prepared taco meat, cheeses, bell pepper, and onion in a large mixing bowl. In a seperate bowl, combine egg and cornstarch.
Place 2 to 3 tbsp of the meat and cheese mixture into the center of an egg roll wrapper. Use a spoon or basting brush to moisten the corners of the egg roll wrapper. Fold the bottom corner of the wrapper tightly over the mixture, then fold in the sides, then the top corner. Repeat with the rest of the egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches. Heat to 350 degrees (or until a wooden chopstick stuck into it boils almost immediately). Carefully place egg rolls into the hot oil and fry until golden brown. When removed from oil, let drain on paper towels.
