Burrito Egg Rolls

AuthorGeo FoodsCategory

Ingredients

 1 tsp extra-virgin olive oil
  1/2 lb ground beef
 1 tsp taco seasoning
  Kosher salt
 Freshly ground black pepper
 1/2 cup black beans, rinsed and drained
  1/2 cup frozen corn
 2 cup shredded cheddar
 1/4 cup green pepper hot sauce
  1 small tomato, seeded and diced
  12 egg roll wrappers
 Vegetable oil, for frying
 Guacamole, for serving

Preparation

1

In a small skillet, heat olive oil over medium-high heat. Add ground beef and sprinkle with taco seasoning. Season with salt and pepper. Cook meat, breaking up with a wooden spoon, until no longer pink, about six minutes. Drain fat and return beef to skillet. Add black beans and corn and cook until warmed through, about two minutes. Transfer to a medium bowl and let cool slightly. Add cheddar and green pepper hot sauce to ground beef mixture, then fold in tomato. Set an egg roll wrapper in a diamond shape in front of you and spoon 1/4 cup burrito mixture in the centre. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers. In a large, deep skillet, heat one-inch vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, one minute per side. Drain on a paper towel-lined plate and let cool slightly. Repeat with remaining egg rolls. Serve warm, with guacamole for dipping.

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Ingredients

 1 tsp extra-virgin olive oil
  1/2 lb ground beef
 1 tsp taco seasoning
  Kosher salt
 Freshly ground black pepper
 1/2 cup black beans, rinsed and drained
  1/2 cup frozen corn
 2 cup shredded cheddar
 1/4 cup green pepper hot sauce
  1 small tomato, seeded and diced
  12 egg roll wrappers
 Vegetable oil, for frying
 Guacamole, for serving

Directions

1

In a small skillet, heat olive oil over medium-high heat. Add ground beef and sprinkle with taco seasoning. Season with salt and pepper. Cook meat, breaking up with a wooden spoon, until no longer pink, about six minutes. Drain fat and return beef to skillet. Add black beans and corn and cook until warmed through, about two minutes. Transfer to a medium bowl and let cool slightly. Add cheddar and green pepper hot sauce to ground beef mixture, then fold in tomato. Set an egg roll wrapper in a diamond shape in front of you and spoon 1/4 cup burrito mixture in the centre. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers. In a large, deep skillet, heat one-inch vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, one minute per side. Drain on a paper towel-lined plate and let cool slightly. Repeat with remaining egg rolls. Serve warm, with guacamole for dipping.

Burrito Egg Rolls

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