Tex-Mex egg rolls with Baja sauce recipe

Preheat a Dutch oven or electric fryer filled with 2 to 3 inches of cooking oil to 375 degrees F. You can use a candy/deep fry thermometer to verify the temperature if you're not using an electric fryer.

Cook the ground sirloin
In a medium nonstick skillet over medium to high heat, cook the ground sirloin for 8-10 minutes, continually breaking the sirloin apart with a wooden spoon or spatula, or until no trace of pink remains. Drain any excess grease. Reduce the heat and add a tablespoon of water and the taco seasoning mix. Simmer for an additional 4 to 5 minutes.

Mash the avocado
In a small bowl, mash the avocado and lime juice with a fork until the mixture is smooth. Some small avocado chunks are fine.

Fill the egg rolls
Lay out an egg roll wrapper with one corner facing you. In the center of the wrapper, spread about a 1-1/2 tablespoons of avocado horizontally across the egg roll, leaving some space from the corners. Top with 2 tablespoons of sirloin, 1 tablespoon of beans and about a teaspoon of mexican blend cheese.

Wrap the egg rolls
Fold the left and right corners over the egg roll mixture, then fold the corner facing you over the mixture until the three corners meet in the middle. Using a small basting brush (or your finger) apply the egg wash mixture to the outside of the folded corners and to the interior side of the open corner. Carefully roll the mixture forward until the wrap is tight and sealed completely. Repeat for the remaining egg rolls.

Fry the egg rolls
Working in batches, submerge the egg rolls in the frying oil using a wire skimmer. Cook for about 6 to 7 minutes or until the egg rolls are crispy and golden brown. Remove them from the oil and place them on a plate lined with paper towels to drain any excess grease. Repeat for the remaining egg rolls.

Make the Baja sauce
In a large bowl, mix together the sour cream, mayonnaise, taco seasoning, jalapeño, lime and cilantro until all the ingredients are well combined.