Taco Eggrolls with Chipotle Ranch Dipping Sauce

I love using eggroll wrappers for different things. These little tacos turned out so good! A little of the southwest all wrapped up in something a little far east! These are great for dinner but can be used as an appetizer, too! This recipe only makes a dozen or so but adjust your ingredients to make more or less. Easy-peasy!

Taco Eggrolls with Chipotle 
Ranch Dipping Sauce




Chipotle Ranch Sauce
1/2 cup light Ranch dressing
3 Chipotle Sauce (found in the Mexican food aisle near the canned Chipotle peppers)

In a small bowl, combine the ranch dressing and the chipotle sauce. Set aside.


Eggrolls
1 pound ground beef
1 4-ounce can diced green chilies
3 tablespoons taco seasoning
1 cup shredded cheese
12 -15 eggroll wrappers
oil for frying

In a large skillet, heat the oil over medium heat.

In a medium bowl, combine the ground beef, chilies and taco seasoning. Mix to combine. 

Place 2 -3 tablespoons of the meat filling on an eggroll wrapper. Top with 2 tablespoons of the cheese.

Brush the edges of the wrapper with water. 

Fold up the bottom around the filling. Then fold in the sides and secure the top. Set aside until all wrappers are filled.

Fry for about 3 minutes on each side until meat is done and wrapper is golden brown.

Serve with Chipotle Ranch dipping sauce, salsa and guacamole.

 
The stuff!

 
Combine the Chipotle sauce and ranch. 
Set aside.

 
Mix the ground beef with the green 
chiles and the taco seasoning.

 
Lay out some of the ground beef 
mixture on an eggroll wrapper. 
Add some cheese.

 
Moisten the edges the start wrapping. 
First the bottom.

 
Then tuck in the sides.

 
Then the top...all nice and snug.

 
Fry 'em up!

 
Like this!

 
Serve with your choice of dips. Enjoy!