Asian and Tex-Mex are two of our favorite cuisines, so when I found a recipe that combined them, I had to give it a try. When given the choice, Mike requested that I try out these Taco Egg Rolls. This recipe was super easy and the results turned out pretty decently. I started by browning the ground beef. You could also use ground turkey if desired. I then mixed in my favorite taco seasoning, Penzey's Bold Taco and allowed it to simmer for a bit. I pulled the skillet off the heat and mixed in a package of shredded cheddar cheese. I couldn't find the full sized egg roll wrappers at the store, but I did find the wonton sized wrappers. So, I used my small portion scoop and added a bit of the taco mixture to each wrapper before folding it in half. I brushed each wonton with a little bit of olive oil. I cooked them for 5 minutes on each side at 375. The result was crispy taco egg rolls. I had mine with salsa, while Mike tried his with guacamole. We really liked them and made some for lunch the next day, too. These were similar to mini tacos and would be great as appetizers, too.

The New Austonian