MEXICAN EGG ROLLS Recipe

How to make it

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• Cook ground beef in a large skillet over medium-high heat until meat is evenly browned.
• Drain off grease.
• Reduce the heat to medium and mix in onion, garlic, and bell pepper.
• Cook until the vegetables are softened, about 5 minutes.
• Stir in the taco seasoning and salsa.
• Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
• Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you.
• Spoon 1 tbsp. of the meat mixture onto the centre of the wrapper and top with one avocado slice and desired amount of cheese.
• Fold sides of the wrapper in together to resemble an eggroll.
• Brush with egg whites and pressing to seal.
• Repeat these steps.
• Let finished rolls rest briefly so the egg white has time to dry and hold the last corners in place.
• Pour the oil into a large skillet or fryer set over medium-high heat. When the oil begins to simmer, carefully drop in two to three rolls at a time.
• Cook until the wrappers turn golden brown and bubble slightly, approximately 30 seconds to 1 minute.
• Use a slotted spoon to remove from the skillet or fryer.
• Place the egg rolls on a heatproof dish with a paper towel and let drain.
• Serve warm with additional salsa for dipping