Mexican Egg Rolls

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Recipes:	1	2	3	4	5	6
Servings:	14	28	42	56	70	84
Ingredients:
Ground Beef	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Onion, chopped	1	2	3	4	5	6
Taco seasoning mix	1 packet	2 packets	3 packets	4 packets	5 packets	6 packets
Water	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Shredded Monterey Jack cheese	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sour cream	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Canned chopped green chilies, drained	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Egg roll wrapper	1 pkg. (14)	2 pkgs. (28)	3 pkgs. (43)	4 pkgs. (56)	5 pkgs. (70)	6 pkgs. (84)
Egg white	1	2	3	4	5	6
Vegetable oil for frying
Salsa and additional sour cream

Assembly Directions:

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.

In a bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third or wrapper over filling; fold in sides. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)

In a large saucepan, heat 1 in. of oil to 375°. Fry egg rolls for 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

Freezing Directions:

Place egg rolls on a baking sheet and place it in the freezer, uncovered, until firm.  Remove and put them into freezer bags.  Seal, label and freeze.

Serving Directions:

Place egg rolls on a baking sheet. Bake at 425 degrees for 5 to 10 minutes or until hot inside.

Comments:

Try making a smaller version of these using wonton wrappers instead of egg roll wrappers. These make wonderful hors d’oeuvres that are great to have on hand for parties.

If you want fresh egg rolls, another option is to freezer the just filling. Thaw the filling in time to fry the egg rolls on the day you are serving them.

Nutritional Info: 

The oil for frying and the additional salsa and sour cream are not included in the nutritional analysis.

Per Serving: 309 Calories; 17g Fat (49.4% calories from fat); 16g Protein; 22g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 517mg Sodium. 

Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 2-1/2 Fat.

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