Taco Egg Rolls

I was surprised by these little gems. Jim loves them and requests them all the time. It's one of those out-of-the-ordinary foods with a familiar taste. Lower in fat due to baking, and not frying!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1  cup green onion, chopped
• 1 (1 1/4ounce) packet  taco seasoning
• 1  cup egg substitute (egg beaters)
• 8  egg roll wraps
• 4  tablespoons  low-fat taco cheese

Directions

1. Brown the ground beef and onions, and add the taco seasoning.
2. 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).
3. Repeat with the rest of the egg roll wrappers.
4. Pour egg substitute into shallow bowl and dip all of the egg rolls, coating evenly. Place on cookie sheet that's been sprayed with nonstick cooking spray (very important!).
5. Bake at 375°F for 20 minutes or until light brown and crispy.
6. Better than deep fried and just as crispy!
7. You can add many different fillings: chicken or cabbage and green onions for Chinese egg rolls, etc.
8. Note: I find the egg roll wrappers in the produce section, where they have the dressings and foods like tofu and the like.