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1
Brown ground beef with onions, peppers, creole seasoning, tobasco, Rotel tomatoes, and salt and pepper.
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2
Drain, add Tomato sauce and simmer for about 20 minutes.
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3
Cut Velveeta into 1/2 in slices, then cut each slice lengthwise into 3 strips.
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4
Fill a small bowl with water for sealing the rolls.
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5
Place 2 to 3 Tablespoons of meat mixture in the corner of an egg roll wrapper, then top with one strip of cheese and roll up tightly taking care to tuck the sides securely in.
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6
Seal by dabbing water along the seam with your fingertips.
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7
Repeat until you run out of wrappers!
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8
Set the prepped rolls on foil or wax paper.
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9
Heat oil in a frying pan to 350F.
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10
Gently place rolls in hot oil and fry to golden brown, turning once.
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11
Take out of oil and drain on a rack or paper towels....eat and enjoy!!
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12
!
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13
Notes: IF YOU DON'T LIKE SPICY FOOD.....DON'T MAKE THIS.
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14
Reduce the peppers and tobasco to lessen the heat.
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15
Use gloves when chopping those peppers and DON'T touch anything on you body or anyone else's...trust me on that... Wash your hands with vinegar or lemon juice after chopping the peppers.
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16
I serve these with either red beans or black beans and rice.
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17
Finally, if you have extra meat mixture left, it mixes well into the beans or freezes well too.
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18
I created this recipe after having something similar at a local Cajun restaurant...theirs was made with shredded beef and pickled jalapeno peppers, so this is my version.
