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Fill the pot or pan with enough oil to come up about 3/4 of an inch. Heat the oil over medium high heat until it reaches about 375-400 degrees F. Working from left to right, place the rolled egg roll tray on the left of the pan. Place a large sheet tray with a wire rack to the right.

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Steps. 1. In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat. 2. Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix. 3. Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin.

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Coat a skillet lightly with canola oil. Add in chicken, onion and taco seasoning. Cook until chicken is no longer pink. Remove from heat. Stir in salsa and cheese. Place 2-3 TBSP of chicken diagonally into wrapper. Fold bottom corner over filling. Roll slightly. Fold in both sides of wrap.

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Preheat oven to 425 degrees. Lay each egg roll wrapper out in front of you like a diamond. Brown ground meat and onions until no pink remains. Add peppers, taco seasoning and water as required. Cook until water evaporates and mixture thickens. Smear refried beans on middle of egg roll wrapper.

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Instructions. Add the ground beef to a large skillet over medium heat, crumbling the beef as it cooks. Once cooked through, drain the beef and return to the skillet. Add the taco seasoning and salsa to the beef along with 2 tablespoons of water. Cook, stirring often, until most of the liquid has evaporated.

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chicken taco egg roll wrappers. In a small bowl, shred the chicken and set aside. In a large pan, add 2 tbsp. olive oil, add your minced garlic and veggies. Keep stirring till the veggies are cooled. Add the chicken , taco seasoning and water. Stir till its all mixed well and seasoning has thicken. If you want to make it a little spicier, you.

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Cook beef and onion over medium-high heat in a skillet, for about 7 minutes. Add in the pepper, seasoning, salsa and water and cook until the water has evaporated. Set aside to cool. Lay an egg roll on a work surface and add 2 tablespoon of cheese and beef each to the bottom corner. Lift the bottom over the mixture.

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Lay each egg roll wrapper out with a corner pointing downward. Place 1½ tablespoons of cheese and 1½ tablespoons of taco filling in the center of each wrapper. Fold in the sides, then roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. Fry each egg roll for about 4 to 5 minutes or until browned and crispy.

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How to bake egg rolls: If you prefer to bake your taco egg rolls, preheat the oven to 425 degrees. Prepare baking sheet with foil, a baking mat, or nonstick spray and lay egg rolls seam-side down. Lightly spray the top of the egg rolls with cooking spray and bake for 10-15 minutes until crisp and golden!

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Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done. Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done. Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like. Roll and seal with egg wash. Fry until golden brown.

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Instructions. Brown ground beef and onions until no pink remains. Add in green peppers, taco seasoning, salsa and water as required on the package. Cook until water evaporates. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 ½ tablespoons of cheese and 1 ½ tablespoons taco filling in the center of each wrapper.

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Brown the ground beef and onions, and add the taco seasoning. Take one egg roll wrapper and add 1/8 of the beef mixture in a line, diagonally from one corner to the other to make rolling the egg roll easier. Top with a 1/2 tbsp of cheese. Roll up like an egg roll. (See egg roll packaging for detailed directions on how to roll your egg rolls).

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STEP 3: Place Egg Rolls in Pan and Fry for 4-5 Minutes. Next cook for two minutes, then flip and cook for an additional 2-3 minutes until golden brown. Finally, set on a paper towel covered paper plate for 1-2 minutes before serving. Repeat with the remaining egg rolls.

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Repeat with remaining egg roll wrappers. Heat oil to 350 degrees in frying pan. (For more even cooking make sure oil is deep enough to cover half of egg roll at a time.) Cook until golden brown, 1 to 2 minutes, turning over once half way through cooking. Transfer to paper towel lined dish to drain any excess oil.

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1: Cook the ground meat and onions in the skillet until no longer pink. 2: Add vegetables, taco seasoning, and water and cook until thickened. 3: Add shredded cheese to the center of the egg roll wrapper, followed by the taco meat mixture. Then, fold up the wrappers.

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Heat a large skillet over medium heat and brown the beef. Drain and add in the taco seasoning. Mix until well combined and set aside. In a large bowl, combine the filling ingredients. Taste and season accordingly. Lay out the egg roll wrappers and brush the edges with water. Add the filling in the center, on the diagonal, and wrap tightly.