Friday, April 12, 2013
Crispy Baked Taco Egg Rolls
1 1/4 lbs ground turkey or chicken
1 packet taco seasoning mix
1/2 cup grated extra sharp cheddar
1 can jalapeno refried beans
1-12 oz pkg egg roll wrappers
1 egg, whisked with 1 tbsp water
In a 12" frying pan brown the ground meat over medium high heat. Drain excess grease from meat and return to frying pan. Add the taco seasoning mix and cook until most of excess liquid has cooked off.
Preheat oven to 400 degrees. Prepare a large baking sheet by spraying liberally with cooking spray and set aside.
Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond. Place a thin layer of refried beans and about 3 tablespoons of filling onto the bottom third of wrapper. Fold one side over the middle. Repeat with other side. Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.
Repeat with the remaining wrappers and filling until all are completed.
Spray tops of egg rolls with cooking spray. Turn egg rolls over and spray opposite side. Place on prepared baking sheet making sure that the egg rolls are not touching.
Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown.
Garnish with chopped cilantro and serve with salsa or you favorite dipping sauce.