TACO EGG ROLLS
I was surprised by these little gems. Jim loves them and requests them all the time. It's one of those out-of-the-ordinary foods with a familiar taste. Lower in fat due to baking, and not frying!
Provided by Lyssie71
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 446.5, Fat 14.4, SaturatedFat 5.2, Cholesterol 80.1, Sodium 556, Carbohydrate 39.3, Fiber 1.8, Sugar 1, Protein 36.9
TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram
TACO EGG ROLLS
Perfect for dipping in salsa and sour cream, our taco egg roll appetizers offer a new take on the traditional egg roll.
Provided by Jessica Walker
Categories Appetizer
Time 45m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
TACO EGG ROLLS
Whether you're an egg roll fan or a taco fan, you will not be disappointed with these bad boys! They do take some time to prepare, but as you take your first bite you're handsomely rewarded. They have a yummy taco flavor. The dipping sauce is cool and creamy. Do not skip the dipping sauce! It's so good you might find yourself...
Provided by Dee Robinson
Categories Other Appetizers
Number Of Ingredients 26
Steps:
- 1. Brown hamburger and onion until brown. Add taco seasoning and follow directions on package.
- 2. Lay out egg roll wrapper in a diamond shape. Add a spoonful of meat mixture, a little bit of pico de gallo, and then cheese. Use egg mixture with fingers around edge of egg roll wrap. Roll up like a closed burrito. There are detailed directions on how to roll these on the back of the package of egg rolls.
- 3. Heat an inch or two of oil in a pan. Add a few rolls and brown. Turn over and brown the other side. Drain on paper towels.
- 4. To make cilantro dip, add the jalapeno in blender or food processor. Pulse until chopped well. Add cilantro and pulse again until chopped. Then add remaining ingredients.
- 5. To make the pico, mix everything together in a bowl. Don't make this the night before, it gets too wet.
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