I love a good Asian egg roll or spring roll, but these taco inspired egg rolls are like a party (fiesta) in your mouth. I paired these yummy Fiesta Egg Rolls with a refreshing avocado dip. This dip is good for more than just dipping these egg rolls because they would go perfectly with tortilla chips, on top of chili and even a tacos. If you made these two things for your Super Bowl party you will definitely have some happy folks, even if their team loses.
1lb of lean ground meat (I used ground chicken)
1 (15oz) can of diced tomatoes
1 bell pepper diced
1 small onions diced
1 packet of taco seasoning (about 3Tbs worth)
1 clove of garlic or 1/2 tsp of granulated garlic
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 package of egg roll wrappers
1-2 cups of shredded Mexican blend cheese or even American cheese singles
Directions:
Brown your meat and add your taco seasoning. Then add your onions, bell peppers, diced tomatoes, garlic and seasoning. Cook for 5 minutes and taste for seasoning. Allow mixture to cool before assembling the egg rolls.
Take your egg roll wrapper and put about 2Tbs of the taco filling on one corner. Top it with some cheese and wrap by folding sides and rolling.
Roll tightly and seal the edge with water. You can follow the directions on the package to either deep fry these or bake them. I actually baked them, then did a pan fry to crisp the outside more.
To make the Avocado dip:
2 small ripe avocados
1 cup of plain yogurt or sour cream
1 tsp of ground cumin powder
juice of 1/2 a lime
1 small onion chopped
2 jalapeno chilies (seeded for less heat, keep seeds in for more heat)
salt to taste
Directions:
Place all ingredients in a food processor and blend until smooth.
Enjoy both together or separately.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Ingredients:
To make the fiesta egg rolls 1lb of lean ground meat (I used ground chicken)
1 (15oz) can of diced tomatoes
1 bell pepper diced
1 small onions diced
1 packet of taco seasoning (about 3Tbs worth)
1 clove of garlic or 1/2 tsp of granulated garlic
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 package of egg roll wrappers
1-2 cups of shredded Mexican blend cheese or even American cheese singles
Directions:
Take your egg roll wrapper and put about 2Tbs of the taco filling on one corner. Top it with some cheese and wrap by folding sides and rolling. 
Roll tightly and seal the edge with water. You can follow the directions on the package to either deep fry these or bake them. I actually baked them, then did a pan fry to crisp the outside more. 
To make the Avocado dip:2 small ripe avocados
1 cup of plain yogurt or sour cream
1 tsp of ground cumin powder
juice of 1/2 a lime
1 small onion chopped
2 jalapeno chilies (seeded for less heat, keep seeds in for more heat)
salt to taste
Directions:
Enjoy both together or separately.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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→Fiesta Egg rolls with Avocado Dip
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