Mexican Egg Rolls

• 1/2 tsp salt
• 1-2 jalapenos, chopped
• 1/2 med green pepper, diced
• 1 Tbsp oil
• 24 egg roll skins
• 1 tsp tabasco sauce
• 1/2 tsp oregano
• 1 Tbsp chili powder
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 lb Hamburg
• 1/2 tsp cumin
• 1/2 lb grated cheese
• 1/2 cup water
• egg whites, beaten

Brown hamburg in oil. Add onion, green pepper, jalapenos, salt, chili powder, cumin and oregano. Cook until onion & pepper begin to soften. Drain well.

Add water, cover, and simmer until dry. Approx. 25 mins.

Remove from heat, add cheese & tabasco.

Separate egg roll wrappers, lay out into diamond shape. Place a heaping tablespoon of meat mixture in the center of each. Fold bottom point of wrapper up to cover the meat. Fold left & right sides in to the center. Fold top point down to form a roll. Brush on egg whites to seal.

Cook in a deep fryer until brown. Drain on paper towels.


I also like to make these a appetizers by using wonton wrappers and only half the recipe.

Serve alone or with sour cream and salsa.