Picante Egg Rolls Recipe

Prep: 20 min. Cook: 5 min./batch
Yield: 30 Servings





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













Ingredients
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
1/2 cup picante sauce1 envelope chili seasoning
1 teaspoon garlic powder
2 packages (16 ounces each) egg roll wrappers
Oil for deep-fat frying
SAUCE:
1 cup picante sauce
1/2 cup sour cream

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, picante sauce, chili seasoning and garlic powder.

Place 1/4 cupful 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.

In an electric skillet, heat 1 in. of 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. Yield: 2-1/2 dozen (1-1/2 cups sauce).