In a dutch oven or large pan cook the beef over medium heat breaking up the beef with a wooden spoon or spatula until beef is browned, about 7 minutes.
Stir in the water and seasonings and cook, stirring occasionally, until all liquid has evaporated about 5 minutes. Allow to cool.
In the meantime make the sauce: Put all the sauce ingredients into a blender and puree till smooth. Taste and season if needed. Store covered in fridge until needed.
Assemble your egg rolls: Pull out one wrapper and keep the rest covered so they dont dry out. Position it like a diamond on the counter in front of you. Place in 1/4 cup beef, a sprinkle of onion, cheese and jalapeno on the egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the water on the final corner to help seal the egg roll.
Fry the egg rolls: Pour oil into a 12 inch skillet about 1/2 inch high and heat over medium-high until shimmering. Place egg rolls into heated oil and fry, turning occasionally, until golden brown all over. Remove from oil and drain on paper towels or rack.
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