Ingredients:
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 12 egg roll wrappers
- Vegetable oil for frying
- Sour cream, salsa, and guacamole for dipping (optional)
Instructions:
1. In a large skillet, cook the ground beef over medium heat until it's no longer pink. Drain any grease.
2. Add the taco seasoning to the ground beef, stir well to combine, then remove the skillet from the heat.
3. Lay out an egg roll wrapper in a diamond shape, with one corner pointing towards you. Spoon a couple of tablespoons of the taco meat mixture onto the wrapper, then sprinkle some shredded cheese, diced tomatoes, diced onions, and chopped cilantro on top.
4. Fold the corner closest to you over the filling, then tuck in the sides, and roll it up tightly. Moisten the edges of the wrapper with a bit of water to seal the egg roll.
5. In a large, deep skillet, heat about 1 inch of vegetable oil to 350°F. Carefully place the egg rolls into the hot oil, seam side down, and fry in batches until they are golden brown and crispy, turning occasionally. This should take about 2-3 minutes per batch.
6. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
7. Serve the taco egg rolls with sour cream, salsa, and guacamole for dipping.