Crispy Nacho Egg Rolls

Instructions:
Step 1: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the taco seasoning and cook according to the package instructions. Let cool slightly.

Step 2: In a bowl, combine the cooked beef, red bell pepper, green onions, and shredded cheddar cheese.

Step 3: Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the beef mixture into the center. Add a small dollop of sour cream.

Step 4: Fold in the sides, then roll tightly, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.

Step 5: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes each.

Step 6: Remove and drain on paper towels. Serve hot with salsa, guacamole, or more sour cream.

Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.