Chimichanga Egg Rolls with Sriracha Sour Cream

Serves 14

Ingredients:

Directions:

1. In a large skillet, cook ground meat of your choice and onion over medium heat until meat is no longer pink; drain.
2. Stir in chicken taco seasoning and green salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
3. In a large bowl, combine the cheese, 1/2 cup sriracha sour cream, and chilies. Stir into cooled meat mixture.
4. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling.
5. In a large saucepan, heat 1 inch of oil to 375 degrees F. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm topped with more green salsa and siriacha sour cream.