Picante Egg Rolls:

[Roxy]

Picante Egg Rolls:

 

2 lbs. Ground Beef

2 Cups Shredded Cheddar Cheese

1/2 Cup Picante Sauce

1 Envelope Chili Seasoning

1 Tsp. Garlic Powder

2-(16-o.z.s each) Egg Roll Wrappers

Oil For Deep-Fat Frying

 

Sauce:

 

1 Cup Picante Sauce

½ Cup Sour Cream

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Stir in the Shredded Cheddar 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 a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees.. 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.

 

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.