Crispy Nacho Egg Rolls

• servings: Servings: 12 egg rolls |
• total time: 1 hour 12 minutes

Ingredients

1 lb ground beef

1 packet taco seasoning

½ cup water

1 cup shredded cheddar cheese

½ cup diced red bell pepper

½ cup chopped green onions

⅓ cup sour cream

12 egg roll wrappers

Vegetable oil, for frying

Fresh cilantro, chopped (for garnish)

Directions

In a skillet over medium heat, cook the ground beef until no longer pink. Add taco seasoning and water, then simmer until the mixture is thick and flavorful.

In a large bowl, combine the seasoned beef with diced red bell pepper, chopped green onions, and shredded cheddar cheese.

Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling into the center. Top with a small dollop of sour cream. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edges with water.

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry 2–3 egg rolls at a time for 2–3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Garnish with chopped cilantro. Serve hot with salsa, guacamole, or extra sour cream.

Prep: 20 min | Cook: 15 min | Total: 35 min