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Touchdown Taco Egg Rolls

Author: Southern Made Simple


Dipping Sauce

  • 1 package cream cheese (8 oz) softened
  • 1 cup salsa
  • 3 tsp TABASCO® Pepper Sauce
  • 1 small handful fresh cilantro finely chopped

Taco Egg Rolls

  • 1 package egg roll wrappers
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can corn drained
  • 1 can black beans rinsed and drained
  • 3 tsp TABASCO® Brand Pepper Sauce more or less to taste
  • 1 package sliced pepper jack cheese
  • additional TABASCO® and fresh chopped cilantro for garnish
  • Vegetable or canola oil for frying


Dipping Sauce

  • In a large bowl, combine cream cheese, salsa and TABASCO® using a hand or stand mixer until well combined. Toss in a little fresh finely chopped cilantro and stir until incorporated. Chill until ready to serve

Taco Egg Rolls

  • Pour the proper amount of cooking oil into your fryer - there is typically a "fill-to" line in most fryers
  • Preheat fryer to 350 F
  • In a large pan, scramble hamburger meat until cooked all the way through
  • Add in 3/4 cup water and taco seasoning and simmer for a few minutes
  • Add in corn, black beans and TABASCO® and bring back to a simmer until heated all the way through
  • Remove from heat and set aside
  • Prepare a small cup of water and set aside for sealing egg rolls
  • Place each egg roll wrapper at a diagonal and spoon a small amount of taco mixture in a line on each wrapper
  • Fold the bottom corner up over the mixture and roll once. Then tuck in both sides and continue to roll until you reach the top flap
  • Dip your finger in water and wet the seams of the wrapper to ensure it sticks
  • Fry (3-4 egg rolls at a time) for 3 minutes, or until golden and crisp
  • Preheat oven to 350 F
  • Line fried egg rolls on a baking sheet and place half a slice of pepper jack cheese on top of each one
  • Bake for 3-4 minutes, or until cheese is melted
  • Top with additional TABASCO® pepper sauce (if desired) and serve with dipping sauce
  • Enjoy!

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