Wednesday, June 29, 2011

Tex-Mex Eggrolls

These are super easy to throw together and you can make a bunch and then put what you don't use in the freezer so you can take them out and microwave one for a quick bite. sooo tasty!

1 pound sausage or hamburger
Taco Seasoning to taste
1/2 onion chopped
1 t minced garlic
2 cups rice (cooked)
1 c salsa
1 can corn
1 can black beans
1 package eggroll skins

brown meat with taco seasoning, onion and garlic. Then add in corn, beans, and rice and stir in Salsa. mix until all is well coated and corn and beans are evenly dispersed throughout. put about 2 T of mixture into the center of the eggroll skin and roll as directed on the package. ( should be in a diamond shape and roll up one corner then the 2 sides and then continue until it looks like an egg roll). I usually just fill the bottom of a deep pan with about 1/2 in of oil and heat up on medium heat. Then just fry the eggrolls until the outside is brown and crispy and continue turning so that all sides get browned. Lay on papertowels to soak up extra oil and to cool then serve.

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