Mexican Egg Rolls - cooking recipe

Ingredients

24 egg roll wraps
1 lb ground beef
1 onion, minced
2 garlic cloves, minced
1 small green pepper, diced
1 -2 fresh jalapeno, seeded and minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 lb shredded cheddar cheese
2 egg whites, beaten

Preparation

In a large skillet, start browning ground beef.
Add onion, green pepper, garlic, jalapenos, salt, chili powder, cumin, and oregano.
Cook until meat is thoroughly cooked and vegetables are softened.
Drain off any excess grease, and set aside to cool. Stir in Tabasco and cheese.
Lay out 1 egg roll wrapper with corner pointing towards you and place 1 heaping T. of the meat mixture into the center of the wrapper.
Fold bottom point up to cover meat mixture. Fold left and right points into the center. Roll away from you until top point covers the left and right point.
Brush with egg whites to seal.
Continue with remaining wrappers.
Heat oil in deep fryer to 350 degrees. Cook rolls a couple at a time until brown.
Drain on paper towels.