For the Egg Rolls:
1 package (12 oz) egg roll wrappers (about 12-15 wrappers)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut oil)
For Serving:
Sour cream
Salsa or pico de gallo
Guacamole
Queso dip
Fresh cilantro, chopped
The Method: Fill, Roll, Fry, Dip, Devour
Step 1: Make the Filling
In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is softened, 6-8 minutes. Drain excess grease.
Add garlic and cook 1 minute more.
Stir in taco seasoning and water. Simmer for 2-3 minutes until slightly thickened.
Remove from heat. Stir in black beans, corn, green chiles (if using), and shredded cheese. Stir until cheese begins to melt. Season with salt and pepper to taste.
Let filling cool slightly before assembling. (This prevents soggy wrappers.)
Step 2: Assemble the Egg Rolls
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