Mexican egg rolls

I was invited to attend "Den store gavefesten" at Ibsenhuset last Tuesday. It's a big concert featuring local talents, not only singing but also line dancing, football skills and agility, sponsored by one of the local banks here in Skien. There was a great orchestra entertaining us in the foyer and we were served an assortment of finger foods, Spanish meatballs, little mini-quiches and tasty little Mexican egg rolls.

I ate quite a few of these Mexican egg rolls, hello it was free and I was hungry! and quite enjoyed myself. But I couldn't help but think of how I could improve on the flavour.

Here's my first attempt

Mexican egg rolls
Makes lots

400 g ground beef

1 yellow onion, chopped
1 packet taco seasoning
1 dl taco salsa
100 g sweet corn
2 tbsp chopped jalapeños
1 dl water

1 packet spring roll wrappers
oil for deep frying

1. Start by browning the beef and the onion in a frying pan. Pour in the rest of the ingredients and fry for 10 minutes.

2. Take out a spring roll wrapper, if using the large variety cut it in half. Place about 1 tbsp of the taco beef at one end of the wrapper. Fold in the corners and roll into a finger-looking thing. Do this until you either run out of filling or wrappers.

3. Heat the oil and deep fry until golden and crispy.

4. Serve with an assortment of dipping sauces.