Southwest Egg Rolls

[charisstoma]

Anything that you can wrap in a taco or tortilla, you can wrap in an egg roll wrapper, haha!
Sacrilege, but it's ALL good!
Southwest Egg Rolls
Made so you can freeze some and pop them in the Air Fryer on busy days.

Servings: 5

Prep/Cook Time: 20 Minutes

•10 Egg Roll Wrappers
• Oil for Frying

Filling-
• 2 cups cooked Taco Seasoned ground Meat
• 1 teaspoon Cilantro, chopped
• 1/2 cup Tomatoes; cored and chopped small
• 1/2 cup Red Onion; chopped
• 1/4 cup Sweet Corn
• 1/4 cup Black Beans canned or previously cooked
• 1/4 cup Bell Pepper; cored and chopped fine
• 1/4 cup Mexican Cheese; shredded
• Salt and Pepper to taste

PREP-
1. In a large bowl, combine the filling ingredients. Taste and season accordingly.
2. Lay out the egg roll wrappers and brush the edges with water. Add the filling in the center, on the diagonal, and wrap tightly. Repeat with the remaining egg rolls.
3. Heat a skillet with the oil over medium heat. Once it’s hot enough that a wooden spoon starts to bubble when submerged, add the egg rolls and fry on all sides until golden brown. Transfer to a paper towel lined plate or baking sheet with a wire rack to drain any excess oil.
For the Southwest theme, I recommend both salsa and sour cream for dipping!