Cowboy Egg Rolls

Cowboy Egg Rolls are filled with a ground beef and bean mixture and then fried to a crispy golden brown. You're going to love this as an appetizer or main course.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Somebody once said to me "I think just about anything would taste good wrapped in an egg roll," and it got me thinking... Yee HAW!  

Why don't I add some of the leftover Barn Dance Bean Dip to the inside of an egg roll, and I think I'll call them COWBOY EGG ROLLS!

Of course, you can also substitute any sort of sloppy Joe recipe you might have and I'm sure it will be equally as good.  Because, you know..."Just about anything would taste good wrapped in an egg roll!!!"

Let me prove it to you...

COWBOY EGG ROLLS    {PRINT THIS RECIPE}

1 cups of Barn Dance Bean Dip
Canola oil for frying
Won ton wrappers  (found in the produce section of the grocery store)
Water

-Working with one wonton wrapper at a time and placed point side toward you (like a diamond), add a scant tablespoon of filling into the middle of the wonton wrapper.
*NOTE ~ Make sure you keep the remaining wonton wrappers covered with a damp paper towel so they don't dry out while they're waiting their turn.
-Using the water and your finger (or a pastry brush), run a line of water around the entire edge of the wrapper (this will act as the glue to keep your egg roll from bursting open while frying).
-Bring up the two sides of the wrapper, up and over the filling, to meet in the middle.-
-Working from the side closest to you, bring the bottom of the wrapper up and over the filling and, using your fingers to keep the egg roll formed and neat, continue rolling it until you reach the end of the wrapper.
-Press to secure and then I like to rewrap the egg roll again in another wonton wrapper to ensure proper packaging.
-Place the completed roll aside and continue the process of making more egg rolls with the remaining ingredients.
-In a large, deep-sided skillet heat about 2"-3" of canola oil to about 365 degrees.
-Carefully add 2-3 egg rolls at a time into the hot oil and deep fry them until they are nice, golden brown.
-Remove them from the oil using a large slotted spoon and allow them to drain on some paper towels.
-Immediately season with salt (or sugar if you're making dessert egg rolls)
-Continue frying the egg rolls until they're all complete.
-Serve warm, with your choice of dipping sauces (optional, but fun).

Serve Cowboy Eggrolls with a salad with tomato and avocado and you have made a simply delicious dinner...