SOUTHWESTERN EGG ROLLS

1 pound ground beef or ground pork.  Or a 50/50 mix

1 package of taco seasoning

½ cup of water

1-2 Tbs. cooking oil

1 cup frozen corn or 1 can of corn (drained)

1 red bell pepper-diced

½ cup onion-diced

3-4 cloves of garlic

1 small can of diced green chiles (drained)

1 can of black beans (drained)

1 egg

1 package of egg roll wraps

1 jar of salsa (I use medium)

1 cup of sour cream

1-Mix equal parts of salsa and sour cream and set aside.

2-In a sauté pan heat oil and sauté red bell pepper, onion and garlic-set aside.

3-In a large skillet brown meat, drain drippings and stir in taco seasoning and water.  Reduce heat and simmer until liquid is absorbed.

4-Add sauteed veggies, corn, beans and green chilis to meat and mix well.

5-Beat egg in a small bowl.

6-position egg roll wraps in a diamond shape and add 1-2 spoonfulls of meat mixture.  Roll up as shown on egg roll wrap package.  Paint tab of wrap with egg.  (a small basting brush works best)

7-heat about 1 inch of oil in deep frying pan or electric skillet to medium high.  Carefully add egg rolls and cook until golden brown.  Set rolls in a paper towel lined dish to drain.

8-Serve with sour cream and salsa mixture.