Taco Egg Rolls

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

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 375u0b0F 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.

lean ground beef, green onion, egg substitute, egg roll wraps, lowfat taco cheese

Taken from www.food.com/recipe/taco-egg-rolls-275497 (may not work)