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Taco Egg Rolls with Avocado Cream

Perfect Taco Tuesday mash up!
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Taco Egg Rolls with Avocado Cream
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Servings: 4
Total Time: 60 minutes
Recipe by: Rae

Ingredients

12 egg roll wrappers
For Filling:
1 lb lean ground beef (90/10 – 92/8 lean point)
1/2 cup water
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1/2 cup yellow onion , diced
2 TBSP jalapeno, diced
1/2 cup Monterey jack cheese, shredded
vegetable oil for frying
For Avocado Sauce:
1/2 avocado
2 tsp lime juice
1/4 tsp salt
1/4 tsp cumin
1 tsp cilantro, chopped
1/4 cup sour cream
1/4 cup water

Directions

1. 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.

2. Stir in the water and seasonings and cook, stirring occasionally, until all liquid has evaporated about 5 minutes. Allow to cool.

3. 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.

4. Assemble your egg rolls: Pull out one wrapper and keep the rest covered so they don't 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.

5. 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.

6. Serve with the Avocado Cream.




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