Nacho Egg Rolls/Pic/Haven’t Made

[Roxy15]

 

Nacho Egg Rolls:

 

Season 1lb. of ground beef with 1 tsp. salt, pepper, garlic salt and onion powder. Once browned, remove from skillet to cool.

 

With 1 egg roll wrap, add 1 T of your beef, next add your favorite nacho toppings, do not overfill. They added a few chopped tomatoes, bell peppers, red onions and black olives. You can add avocado too!

 

Next, add shredded cheddar cheese. Here's a little secret, I make a creamy cheddar sauce and add it in there too!

 

Fold over into egg roll shape, as tightly as possible to keep air from circulating in, try not to break the wrap.

 

Deep fry on 350° in CANOLA OIL for 2-3 minutes tops!

 

Drain excess oil on a paper bag to keep crispy.

 

Serve with guacamole, sour cream, cheese or a spinach dip! They will be very hot & extremely delish.

 

Creamy Cheddar Sauce:

 

In a pot add 2 cups Cold Milk or Heavy Cream with 3 T Butter. Over HIGH heat whisk constantly until thickened. About 6-7 minutes.  Once boiling, lower heat to LOW and add SHARP Cheddar cheese. Turn off heat. Stir until well combined and creamy.

 

You can add salt to taste last.