Picante Egg Rolls

(Courtesy of Taste of Home)

Ingredients:
2 lb. ground beef
1 c. (8 oz.) shredded cheddar cheese
1/2 c. picante sauce
1 envelope chili seasoning
1 tsp. garlic powder
2 pkgs. (16 oz. each) egg roll wrappers
Oil for deep fat frying
SAUCE:
1 c. picante sauce
1/2 c. sour cream


Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.  Remove from the heat.  Stir in the cheese, picante sauce, chili seasoning and garlic powder.


Place 1/4 cupful in the center of an egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use).  Fold bottom corner over filling.  Fold sides toward center of filling.  Moisten remaining corner with water; roll up tightly to seal.  Repeat.


In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown.  Drain on paper towels.  Combine sauce ingredients; serve with egg rolls.