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Picante Egg Rolls

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Total Time
Prep: 20 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Marilyn Long, Spring Valley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 02, 2023

Living near the Mexican border, we've developed a love of spicy cuisine. I came up with this recipe by mixing and matching different foods.—Marilyn Long, Spring Valley, California

Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Egg rolls may be reheated in a microwave for 2-1/2 to 3 minutes.
Test Kitchen Approved

Picante Egg Rolls

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Yield: 2-1/2 dozen (1-1/2 cups sauce)
Prep: 20 min
Cook: 20 min
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Ingredients

  • 2 pounds ground beef
  • 2 cups shredded cheddar cheese
  • 1/2 cup picante sauce
  • 1 envelope chili seasoning
  • 1 teaspoon garlic powder
  • 2 packages (16 ounces each) egg roll wrappers
  • Oil for deep frying
  • sauce:
    • 1 cup picante sauce
    • 1/2 cup sour cream
Text Ingredients

Directions

  1. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, picante sauce, chili seasoning and garlic powder.
  2. Place 1/4 cup mixture in the center of an egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.

Nutrition Facts

1 egg roll with 2-1/2 teaspoons sauce: 221 calories, 11g fat (4g saturated fat), 32mg cholesterol, 413mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 10g protein.
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