Since I had so much luck with my Cheeseburger Eggs Rolls, I bought more egg roll wrappers. I hadn’t fully decided what I was going to make with them but I brought them out the other day and thawed some ground beef. I thought I was just going to make the cheeseburger ones again until I was looking in the cupboards for something else and came across some taco seasoning…. then the idea was born to try making these with a sort of taco filling.
They received rave reviews from both Chris and Dillon so this is something I will definitely be making again!
Next time I really need to try some sort of fruit filling!
Here is what I used to make them. The only thing I used that isn’t in the picture is some sour cream because that was a last minute idea I had for topping them, and the chili powder I decided to sprinkle on them before placing them in the oven… just as a garnish!
To start, I browned the ground beef with the red onion. I did this in the microwave on high heat for about 10 minutes, until the juices ran clear and then drained it. You could also do this step in a frying pan if you prefer.
Next I added the taco seasoning and water and stirred until it was fully combined.
I added the cheese and tomatoes to the ground beef…..
And stirred to combine. This is the filling.
Now it was time to roll them. I put some parchment paper on the counter to avoid a big mess and laid an egg roll wrapper on it, brushing around the outside edges with water.
I spooned about half a cup of filling on the wrapper and folded 2 corners in and a seam on two edges.
And then rolled it the rest of the way towards the open end to form my egg roll shape.
I continued this process until all the filling was used up. I think I got 17 rolls out of the filling but I could have made 18 if I had been a little light on the rest of them lol.
I brushed them with the egg wash ( 1 beaten egg + 2 tbsp. water) and then topped with the second amount of grated cheese, ending with a little sprinkle of chili powder.
And then I baked them at 375 degrees for about 25 minutes, until the cheese was melted and the egg rolls were crispy on the outside.
To serve, I placed about 2 tbsp. of sour cream in a sandwich bag, cut off a corner and piped sour cream over top of the rolls right before serving.
The finished product!!!
Taco Egg Rolls
Preparation Time: 20 minutes Baking Time: 25 minutes Servings: 16 – 18 rolls
- 1 package egg roll wrappers
- 1 lb. lean ground beef
- 1/2 cup chopped red onion
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup diced tomatoes
- 1 1/2 cups grated cheddar
- 1 large egg
- 2 tbsp. water
- 1/2 cup grated cheese
- chili powder to sprinkle, optional
- 2 tbsp. sour cream in a sandwich bag, optional
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Brown ground beef with red onion until browned and juices run clear. Drain.
- Add taco seasoning and water to ground beef and stir to fully combine.
- Add diced tomatoes and first amount of cheese to beef mixture and stir.
- Brush water on the outside edge of each egg roll wrapper as you go.
- Place about 1/2 cup filling in centre of roll. Fold in corners on one end and seams down the two sides.
- Roll towards open end to form egg roll shape. Place on prepared pan.
- Repeat until all filling is used.
- Make egg wash by combining beaten egg and water.
- Brush tops of rolls with egg wash and sprinkle with second amount of cheese.
- Sprinkle with chili powder, optional.
- Bake at 375 degree for about 25 minutes, until browned and crispy.
- To serve, pipe sour cream on rolls by cutting off a corner of the sandwich bag.