Mama's Mexican Egg Rolls

Mama’s Mexican Egg Rolls:

Preheat Oil to 325 degrees

Ingredients Needed:

Egg roll wrappers (full package)

1 lb. of Hamburger meat (Tiffany likes to use 73/27, to make as less fat as possible)

1 pk. of taco seasoning (Tiffany likes to use a mild spiced seasoning)

1 pk. of Mexican blended cheese

1 pk. of shredded cabbage blend (includes cabbage, red cabbage and carrots)

Season to taste Ms. Dash Garlic Blend or (whatever spices you might like)

Dipping sauce:

1 container of sour cream

½ a jar of picante sauce (if you like chunky sauce use chunky if not don’t)

(If you are a ketchup person like my girls are, they are really good to eat with just ketchup)

Equipment to use:

Fry Daddy (if you don’t have one pouring oil in a frying pan deep enough for the eggrolls to cook in is good enough.)

Frying pan

Large and medium size mixing bowls

Spatula

Mixing spoon

The Story behind the egg rolls:

Tiffany has two girls and wanted to make something different for them. She got tired of making the same ole’ same ole’ things. So she decided to take an egg roll and taco recipes and combine them. Hoping that her children would like this, Tiffany put in the plan of action to make them. They ate the Mexican eggrolls and they have been a hit ever since then. Both of her girls ask her all the time to make them!!! She made them for a friend’s daughter’s birthday party and every time she goes over there, she is asked to make them as well! It’s funny how just a simple combination of recipes has made a true hit.

How to make the egg rolls:

First of all get a cup of cold water so you can stick your first knuckle of your middle finger and where your pointer finger nail is, to get the wrappers wet to seal them up. Next then smell the hamburger meat and listen to it sizzle as it fries. Then drain the hot grease and add the delicious smelling taco seasoning. After that add all other ingredients (she starts hearing the vegetables break as she starts blending everything with her hands, also feeling the cheese squish between her fingers) and the taco meat in a huge bowl together. You will then take about 3 heaping teaspoons of the taco mixture and fold into an eggroll. Taking your middle and pointer finger and dipping it into the cold water to seal up the wrapper. (Below is a picture of how to make an egg roll if you’re not for sure how to. It says to use egg whites, but you don’t have to, water works just fine.) Making up 3 or 4 at a time will save time just standing watching the egg rolls cook one by one. Then putting 2 or 3 in the fry daddy watching it bubble up the egg roll wrapper as it fries. When the egg rolls are light to golden brown (when floating on top of the oil) they are done. Set them on a plate with paper towels on it to soak up the grease. Next to last while you are frying the egg rolls, you can make the dipping sauce. Just take the sour cream and picante sauce and mix it in a medium size bowl cover with plastic wrap. Stick it in the fridge to keep it cool while finishing the egg rolls or remember if your family likes ketchup you can use that too! Then lastly, chow down on these crunchy homemade Mexican egg rolls that your family will just thrive over and will want you to make them all the time!!!!

This is color of what the eggrolls should look like, if you like them cruncher, then leave them in a little bit longer.