Wild Turkey Southwest Egg Rolls by Jeremiah Doughty

Ingredients

Steps

• 1

  Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel and black beans. Reduce heat and simmer.

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• 2

  Pour taco seasoning over meat and add 1/3 cup of water and mix to coat well. Add to veggie mixture and stir to mix well. If it seems dry, add 2 tbsp water. Cook until heated all the way through.

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• 3

  Remove from the heat and transfer the mixture to the fridge. The mixture should be completely cooled prior to stuffing the egg rolls or the wrappers will break.

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• 4

  Place spoonful of the mixture in each wrapper and wrap tightly. Repeat with remaining wrappers.

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• 5

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

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• 6

  Brush each egg roll with oil or butter and place directly on the Traeger grill grate. Cook until the exterior is crispy, about 20 min per side.

  

  Grill: 500˚

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• 7

  Remove from Traeger and cool. Serve. Enjoy!

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