You’re gonna back after all

Nacho egg rolls


Ingredients

1 lb – Ground Turkey Breast (use whatever ground meat you like)
1/2 Head – Cabbage (sliced thin)
1 – Yellow onion (diced)
1 – Bell Pepper (diced)
1 Cup – Black Beans (drained and rinsed)
1 Cup – Mexican Blend Cheese
2 Packs – Egg Roll Wrappers
1 TBS – Pickled Jalapeno (or 1 whole fresh diced)
1/2 tsp – Salt
1 tsp – Black Pepper
1 TBS – Chili Powder
1 tsp – Cumin
1 tsp – Granulated Onion
1 tsp – Granulated Garlic
1 TBS – Olive Oil
1 Egg – Beaten
Oil for deep frying

Directions
In a large skillet over medium high heat add oil and begin to brown ground turkey.
Add salt, pepper, chili powder, cumin, granulated onion, granulated garlic, cabbage and continue to cook until the cabbage is tender, about 10 minutes.
Add onions, black beans, bell pepper and jalapeno, cook 5 minutes or until they begin to sweat.
Remove mixture from the skillet and spread out on a thick layer of paper towels to cool and dry. You want the mixture as dry as possible.
Once the mixture is thoroughly cooled and dry, add the cheese.
Stack 2 egg roll wrappers together and place 2 TBS of the mixture in the center.
Brush all four corners of the wrappers with the beaten egg.
Roll the egg rolls as tightly as possible. (see video)
Deep fry in 350º for 2-3 minutes, just until golden brown.
Drain on a wire rack to keep them crispy!
Enjoy!