Taco Tuesday Beef Egg Rools with Cilantro Lime Crema

Taco Tuesday Beef Egg Rools with Cilantro Lime Crema

I don’t remember the first time I had an egg roll, but I’ve had plenty—some absolutely fantastic, some nearly inedible (probably made with zero love). The thing about Chinese food is that it’s always a gamble. You can walk into a sleek, high-end restaurant and get served something disappointing, or you can step into a hole-in-the-wall joint and be blown away. I’ll always take the latter. Style over substance is the worst. Just because someone wears a funny-looking jacket doesn’t make them a chef.

Egg rolls fall into a category of food I like to call vessels—like pizza, pasta, burgers, tacos, and salads. Every culture has them, and the best ones get adapted by others, using the favorite ingredients of that region. Some call it cultural appropriation; I call it the evolution of food. And today, we bring you Beef and Cheese Egg Rolls—a fusion of Asian and Latin American flavors. Why not?

If rolling a beef egg roll is new to you, I’ll be sharing a short video tutorial to help. But first, let’s get into the recipe.

Beef and Cheese Egg Rolls Recipe

Ingredients:

  • 1 lb ground beef
  • 2 tablespoons Taco Tuesday seasoning
  • 1/4 cup salsa
  • Egg roll wrappers (usually found in the produce section or at an Asian market)
  • 1/4 cup water + 1 tablespoon flour (for sealing)
  • 1 cup grated cheese
  • Oil for frying (375°F)

Cilantro Lime Crema Sauce:

Blend everything until smooth. If cilantro tastes like soap to you, just omit it or swap in our Chipotle Orange Sauce from the BBQ Chicken Leg recipe—it works just as well.

Directions:

  1. Prepare the Filling: Brown the ground beef with Taco Tuesday seasoning. As it finishes cooking, stir in the salsa and cook until any excess moisture evaporates. A too-wet filling leads to sad, torn egg rolls.
  2. Cool Completely: Let the filling cool before rolling—hot filling will ruin your wrappers.
  3. Make the Slurry: Mix the flour and water to create a glue for sealing your egg rolls. Keep a pastry brush handy.
  4. Roll the Egg Rolls: Don’t overstuff! Too much filling will tear the wrapper. Stay calm and focused—if you’re in a rush, this might not be the dish for today.
  5. Fry to Perfection: Heat oil to 375°F. Fry 2-3 at a time, ensuring the oil stays hot for even crispiness. Use tongs to gently submerge them for uniform golden-brown crusts.

The beauty of a taco egg roll? You can stuff them with just about anything. Get creative. And if you need a visual guide, check out the YouTube tutorial.

Enjoy!

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