Bekki's Mexican Egg Rolls

Prepare the Filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef (or vegetarian substitute) and cook until browned, breaking it up with a spoon. (10 minutes)

Add Aromatics: Reduce the heat to medium. Stir in the chopped onion, minced garlic, and chopped red bell pepper. Cook until the vegetables soften, about 5 minutes. (5 minutes)

Season and Simmer: Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble and thicken, about 5 minutes more. Remove from heat and let cool slightly. (5 minutes)

Assemble the Egg Rolls: Working on a clean, flat surface, place an egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat with remaining wrappers. (20-30 minutes)

Optional Baking (if not serving immediately): Preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.

Fry the Egg Rolls: Pour the canola oil into a large wok or deep fryer set over medium-high heat. When the oil is hot and shimmering (around 350°F/175°C), carefully slip two to three egg rolls into the oil. Cook until the wrappers turn golden brown and bubble slightly, about 30 seconds to 1 minute per side. (30 seconds - 1 minute per side)

Drain and Serve: Use a slotted spoon or strainer to remove the egg rolls from the oil. Place them in the prepared dish (or directly on a serving platter).

If pre-baking, place the dish in the heated oven for 10-15 minutes to keep warm. Continue cooking the remaining egg rolls.