I love making egg rolls. They make a quick weeknight meal. The possibilities of what you can fill them with are endless. Today I’m going very simple by making taco egg rolls with taco meat and shredded cheese. Serve alongside salsa, guacamole and sour cream and you have a regular party on a plate! . . . Taco Eggrolls . .
1 pound lean ground beef
1 onion, chopped 
1 red pepper diced 2 cloves garlic chopped
1 package taco seasoning plus water as per package
1/4 cup salsa 1/4 cup chopped cilantro 
20 egg roll wrappers
2 cups shredded cheddar cheese
oil for frying Brown ground beef, onions, pepper and garlic until no pink remains. Drain excess grease. Add taco seasoning, salsa and water as required on the package. Simmer for 5-7 minutes. Remove from heat and stir in cilantro. Now it’s time to roll. (Most egg roll wrapper packages have the instructions on how to roll them on the back of the packaging.) Lay each egg roll wrapper out with a corner pointing towards you. Place some cheese ...