I'm changing up my typical beef taco routine by ditching the taco shells and incorporating egg roll wrappers instead, in today's featured recipe for two -- Taco Egg Rolls!  

I'll be serving the Taco Egg Rolls with a really simple avocado salsa dipping sauce, as well as an extraordinarily wonderful Cilantro-Lime Side Salad.  Yum!



Taco Egg Rolls
Total Time: 37 minutes 
Prep: 25 minutes
Cook: 12 minutes

What you'll need 
6 egg roll wrappers
1/2 pound lean ground beef or lean ground turkey
1/2 cup matchstick carrots
1/2 bell pepper, diced 
1/2 cup bean sprouts
1/2 can yellow corn, drained
3-4 scallions, chopped
1/2 taco seasoning packet
1/4 cup water 
1 tablespoon olive oil

For the dipping sauce
1/2 avocado, diced
1 cup salsa 

For the salad
lettuce
1/2 pint cherry tomatoes
1/2 avocado, diced 
3-4 scallions, chopped

For the dressing
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 lime, juiced
salt and pepper

Directions
1. Preheat oven to 400 degrees F. 
2. Add beef to a skillet and cook over medium heat.  Continue to stir and break down meat until it is cooked through, about 10 minutes. 
3. Add water and taco seasoning to the skillet.  Mix well.  Let simmer until liquid is absorbed, about 5 minutes.  Remove from heat and set aside.
4. Top each egg roll wrapper with about 1 tablespoon of taco meat.  Sprinkle on carrots, bean sprouts, corn, bell pepper and scallions. 

5. Fold the bottom corner of the egg roll wrapper into the center of the roll. 

6. Fold both sides into the center. 

7. Roll the stuffed egg roll into the top flap to secure the sides. 

8. Brush the outside of the egg roll wrapper with olive oil. 

9. Transfer egg rolls to a greased baking sheet.  Bake for 10 to 12 minutes or until egg rolls are browned and heated through. 

While the egg rolls are baking, you can create the dipping sauce and side salad. 

For the dipping sauce
1. Gently mix salsa and avocado together.  

For the Cilantro-Lime Side Salad
1. In a medium mixing bowl, combine lettuce, tomatoes, avocado and scallions. 
2. In a separate mixing bowl, combine vegetable oil, white wine vinegar, cilantro and lime.  Mix well.  Season with salt and pepper.
3. Add dressing to salad as desired.  Toss well.  Serve and enjoy!

The leftovers
You can use the leftover egg roll wrappers to create Buffalo Chicken Egg Rolls. 

What you'll need
6 egg roll wrappers
3 cups cooked chicken, shredded
1/4 onion, chopped
3 cloves garlic, chopped
buffalo wing sauce
yellow corn, drained
1 cup broccoli slaw 
shredded cheddar cheese (or blue cheese crumbles)

Directions
1. In a small mixing bowl, combine chicken, onion, garlic and buffalo wing sauce.  Mix well. 
2. Top each egg roll wrapper with 1 to 2 tablespoons of the buffalo chicken mixture. 
3. Sprinkle on broccoli slaw, yellow corn and cheese.
4. Roll contents into the egg roll wrapper.  Coat the outside with buffalo wing sauce and a little bit of olive oil. 
5. Bake on a greased baking sheet for 10 to 12 minutes at 400 degrees F.
6. Serve with a side of blue cheese or ranch dressing.  Enjoy!

Buffalo Chicken Egg Roll recipe adapted from Can You Stay for Dinner?