Recipe by Dorit Teichman

Taco Egg Rolls

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Meat Meat
Easy Easy
15 Servings
1 Hour, 30 Minutes

No Diets specified

When sending someone the gift of food, whether for a new baby, a simchah, or for any reason at all, keep it simple, keep it fresh, keep it simply beautiful. Be creative with using eco-friendly packaging that is so on trend now— it’s the perfect way to present your homemade meal that will be appetizing even before they open the box! Crunchy, crispy, flavor-filled egg rolls are just the thing to show you care. This appetizer, side or main dish gets a little added kick from the taco seasoning. Include some dips for an even better eating experience.


Taco Egg Rolls

  • 1 pound lean ground beef

  • 3 tablespoons Tuscanini Olive Oil, divided

  • 1 onion, finely diced

  • 1/2 package taco seasoning



In a frying pan over a medium flame, heat one tablespoon olive oil and sauté onion until golden brown; set aside.


Brown the ground beef in a large skillet with two tablespoons of olive oil, breaking up into small pieces. Season with half a package of taco seasoning, adding water according to the package directions. Cook until the water evaporates, following package instructions.


Add the sautéed onion to meat and mix well. Gradually add half a cup to one cup marinara sauce, being careful that the meat shouldn’t be too liquidy for wrapping.


Lay egg roll wrapper out on the counter. Place one and a half tablespoons meat mixture in the center of the wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the edge of the wrapper.


Preheat about half a cup oil for frying, depending on the size of the pot. Place egg roll carefully in heated oil for about two to four minutes, or until golden brown and crispy.


Drain oil by placing the egg roll on a paper towel-lined pan. Repeat with the rest of the meat. Warm the egg rolls when ready to serve.

Taco Egg Rolls

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