Taco Egg Rolls Recipe By Tasty Food

TACO EGG ROLLS RECIPE BY TASTY

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

TACO EGG ROLLS

Steps:

• 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.

TACO EGG ROLLS

Steps:

• Brown the ground beef and onions, and add the taco seasoning.
• Take one egg roll wrapper and add 1/8 of the beef mixture in a line, diagonally from one corner to the other to make rolling the egg roll easier. Top with a 1/2 tbsp of cheese. Roll up like an egg roll. (See egg roll packaging for detailed directions on how to roll your egg rolls).
• Repeat with the rest of the egg roll wrappers.
• Pour egg substitute into shallow bowl and dip all of the egg rolls, coating evenly. Place on cookie sheet that's been sprayed with nonstick cooking spray (very important!).
• Bake at 375°F for 20 minutes or until light brown and crispy.
• Better than deep fried and just as crispy!
• You can add many different fillings: chicken or cabbage and green onions for Chinese egg rolls, etc.
• Note: I find the egg roll wrappers in the produce section, where they have the dressings and foods like tofu and the like.

EASY TACO ROLLS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

TACO EGG ROLLS

Steps:

• Finely mince the cabbage in your food processor. Transfer to another bowl, sprinkle with the salt, and allow to drain for about 15 minutes. Squeeze out all the excess water and pour it back into the food processor.
• Brown the ground meat over medium high heat. Add the taco seasoning mix and cook until all the liquid evaporates.
• Pour the meat into the cabbage and pulse to combine. It'll be a reasonably fine mince.
• Start heating enough oil over medium heat that it'll cover the egg rolls by about 1 inch.
• Place about 1/4 c of filling on an egg roll wrapper. Moisten the edges of the wrapper with water. Fold one point snugly over the middle. Now fold the two side points in over the filling. Continue rolling the rest of the way. Repeat with the remaining wrappers and filling until all are completed.
• Once the oil reaches 350F / 177C, you can fry up 2-3 rolls at a time for about 3 minutes, or until golden brown.
• Drain on paper towels and serve hot with your favorite dipping sauce. Jalapeno pepper jelly, guacamole, and/or salsa would be perfect with this.