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.
