Beef Taco Egg Rolls

I wanted something Mexican-ish for dinner, and also wanted to use up some leftover sausage. I was also looking for recipes for my new Air Fryer, but I needed to feed four people. I adapted a Air Fryer recipe a bit and made Beef Taco Egg Rolls.

Ingredients:

• 1 pound hamburger
  (I used about 2/3 hamburger, and 1/3 leftover Italian sausage) 
• 1/2 to 2/3 of a can re-fried beans 
• 1/2 sweet onion, diced (about 1/2 cup)
• 1/2 cup corn, drained  (thawed frozen or about 1/2 of a can)
• 1 bunch cilantro
• 28 ounces canned tomatoes (I used roasted) - you will use about 1/2 for the tacos, the rest for a sauce
• 1 four ounce can green chilis
• 1/2 teaspoon powdered garlic
• 1/2 teaspoon cumin
• 16 or more egg roll wrappers
• 4 ounces feta, crumbled
• 2 cups shredded mozzarella cheese
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4/ teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• juice from 1/2 of a lemon
• 2 ounces cheddar cheese

Instructions:

1. Preheat oven to 425. Place parchment paper in a 13 x 18 rimmed pan, spray lightly with cooking spray.
   (I'm suggesting parchment paper next time without a rack next time, since my rolls sticked a bit to the rack.)
2. Cook the hamburger, and break it up into pieces. Drain on paper towel to remove fat.
3. Place hamburger, onions, corn, and green chilis in a medium bowl and mix together.
4. Cut off the last few inches of the cilantro stem, place leafy parts in a food processor with the 1/2 of the tomatoes and the spices. 
5. Pulse until the cilantro is well combined. Add remaining tomatoes, pulse several times, leaving some chunky pieces.
6. Pour about 2 cups of sauce into the hamburger mix, stir to combine. 
7. Mix mozzarella and feta cheeses together.
8. Layout 6 egg roll wrappers. Paint 3 of the 4 edges with some water.
9. Spread a rounded tablespoon or so of re-fried beans on each wrapper, and top with a rounded tablepoon of the hamburger mixture. 
10. Sprinkle about a tablespoon of the mixed cheeses over the meat.
11. Roll up wrapper over filling, sealing edges and center.
12. Place the egg rolls on the parchment in the pan. Repeat for another 6 egg rolls, or whatever will fit in the pan.
13. Spray egg rolls lightly with cooking spray.
14. Bake for about 20 minutes until brown and crispy on top. 
15. While the egg rolls are baking, a lemon juice to sauce, plus additional spices to taste.
16. Remove from oven, sprinkle with the cheddar cheese for some decoration.

Carole's Notes:

We all liked these! I served them with the sauce, more re-fried beans, guacamole, and chips.




I think a half recipe would fit in the airfryer with the stacking rack.

The recipe is lightly adapted from https://www.staysnatched.com/air-fryer-beef-taco-fried-egg-rolls.