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Taco Egg Rolls

Its time for Taco Tuesday on a Sunday. This post has been meaning to be up for the last couple of days but life happened.
Taco Seasoning
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I can eat tacos on any day of the week because they are just so yummy, simple to make and quick. Since I've started making my own taco seasoning mix I've been making them at least once a week to get my fix but sometimes they can get a little messy.

I've seen recipes using egg rolls wraps quite a bit in the last couple of year that not necessarily have traditional egg roll filling that gave me the item for this. These are portable, less mess, can be eaten for lunch, dinner or just a snack. Also you can make ahead, freeze then bake them when you need or crave them.

Taco seasoning for one serving
1 Tablespoon+1 teaspoon Chili Powder
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Smoked Paprika, can use Fancy Paprika
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Cayenne Pepper, optional
1/4 Teaspoon Mexican Oregano, can use regular Oregano
1/2 Teaspoon Fine Sea Salt
1/2 Teaspoon Black Pepper, fresh ground is best

Tools you'll need:
Pastry Brush
Parchment Paper
Two Cookie Sheets
Medium Bowl
Small Ice Cream Scooper or Tablespoon spoon

2 lbs Ground Turkey Meat cooked, can use beef, pork or chicken or can us veggie subsitute
2 to 3 Tablespoons Taco Seasoning, I used homemade but can use store bought
1/4 cup + 2 teaspoons Water
1 cup Sharp Cheddar Cheese, can use Mozzarella or Monterey Jack
Egg Roll Wraps, should be located either in the fresh vegetables or by the tofu
Taco Sauce, optional

Egg Wash
1 Whole Egg
1 to 2 tablespoons Water

Brown meat until done. Add taco seasoning and 1/4 cup water. Let it simmer for 10 to 15 minutes or until most of the liquid has evaporated. Transfer meat into a medium size bowl and let the meat cool slightly,about 15 to 20 minutes, for easier handling.
Preheat oven to 350 degrees cover cookie sheets with Parchment Paper. Combine one whole egg and water, mix well and leave alone.
Set up a little station to make the taco egg rolls.
Place egg roll wraps diagonal or a diamond shape, add three tablespoons of meat then sprinkle on cheese. Dab water on the diagonal corners and bring those corners in. Lift bottom and roll. Overlap the top dabbing a little more water to seal it. Place on cookie sheet. Continue this technique until you have made your desire amount or run out of meat. (Here is a collage that may help more)
Before baking, brush on egg wash then bake for 15 minutes. If you would like to freeze just bake for 10 minutes to parbake. To bake from frozen, bake at 350 degrees for 15 to 20 minutes.
Pour a little taco sauce on top if desired and enjoy.


  1. OMG those look amazing!! I definitely have to try these, because, well, I love tacos! Thanks!

    1. These are easy to handle and less messy than regular tacos.

  2. I've never really been a fan of egg rolls, but your post on it looks good! x

    1. I don't like the traditional egg rolls but I love these.

  3. These look delicious. Easy to make and excellent for lunchboxes as well as snacks for guests. Great to see the folds too. I always get that wrong.

    1. It took me a couple of times to get it right.

  4. I bet my kiddos would love these and me too! Lol :)


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