CRISPY TACO SPRING ROLLS

Crispy Taco Spring Rolls are everything you love about taco night wrapped up in a golden, crunchy shell. Seasoned ground beef, peppers, green chiles, salsa, and melty cheese are rolled up and fried in tallow for the crispiest bite. They are freezer friendly and air fryer friendly, making them perfect for busy weeknights, game days, or feeding a crowd. Serve them hot with a creamy & spicy lime Tapatio dipping sauce and don’t skip it. It makes these even better. 🌮✨

Ps. These freeze great for last minute entertaining or snacks.

ROLL INGREDIENTS

1 pound ground beef

1 small onion, finely diced

1 green pepper, finely diced

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1½ teaspoons cumin

1½ teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon Worcestershire sauce

1 can diced green chiles, drained

½ cup salsa

1 cup shredded cheese

20 large spring roll wrappers or egg roll wrappers

1 egg white, lightly beaten

Tallow or Avocado oil for frying

Creamy & Spicy Lime Tapatio Sauce Ingredients

½ cup sour cream

1 to 2 tablespoons Tapatio hot sauce, to taste

1 tablespoon fresh lime juice

1 teaspoon honey

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

¼ teaspoon salt

DIRECTIONS

1. In a large skillet over medium heat, cook the ground beef with the onion and green pepper until the beef is fully cooked and the vegetables are soft. Drain any excess fat.

2. Stir in the garlic powder, salt, pepper, cumin, chili powder, smoked paprika, and Worcestershire sauce. Cook for one minute until fragrant.

3. Add the green chiles and salsa. Cook for another one to two minutes to reduce excess moisture. Remove from heat.

4. Let the mixture cool completely, then stir in the shredded cheese.

5. Place a spring roll wrapper on a clean surface in a diamond shape. Spoon about three tablespoons of filling near the bottom corner.

6. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with egg white and seal.

7. Repeat with remaining wrappers and filling.

Deep Frying From Fresh

1. Heat tallow in a deep pot or fryer to 350 degrees. Avocado oil may be used as an alternative.

2. Fry spring rolls in batches for three to four minutes, turning occasionally, until golden brown and crisp.

3. Remove to a paper towel lined plate and let cool slightly before serving.

Air Frying From Fresh

1. Preheat air fryer to 375 degrees.

2. Lightly brush spring rolls with oil for even browning, paying extra attention to the seams.

3. Air fry for eight to ten minutes, turning halfway through, until crisp and golden.

Cooking From Frozen

1. Freeze assembled, uncooked spring rolls seam side down in a single layer until solid, then transfer to a freezer bag. Do not thaw before cooking.

2. To deep fry from frozen, fry at 350 degrees for five to six minutes until fully heated and golden brown.

3. To air fry from frozen, cook at 375 degrees for twelve to fourteen minutes, turning once halfway through.

Sauce Directions

1. In a small bowl, whisk together sour cream, Tapatio, lime juice, honey, black pepper, garlic powder, smoked paprika, and salt until smooth.

2. Chill for at least fifteen minutes before serving to let the flavors meld.