Tex-Mex Egg Rolls

When we made this recipe, we only made half of what it called for. Trust me, half is still a pound of meat plus other ingredients. Oh! A great thing to dip these egg rolls into is SALSA!!! Trust me. It's fabulous!

Ingredients:
2 lb lean ground chuck
2 medium chopped onions
2 minced garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon black pepper
3 (4 oz) cans diced green chilies
4 cups shredded longhorn cheese (we used cheddar)
1 package egg roll wrappers
2 tablespoons flour
2 tablespoons water
oil for deep frying (we just use our deep fryer =) )

Directions:
1. In a medium skillet, brown beef over medium heat. Drain off the fat and return to heat.
2. Add onions, garlic, salt, oregano, cumin, and black pepper to browned beef. Continue cooking over medium heat until onion is transparent. Remove from heat.
3. Stir in green chilies and shredded cheese, stirring until thoroughly combined and until cheese is completely melted. Set aside.
4. Mix together flour and water to make a paste for sealing the egg rolls. Set aside.
5. Wrap the egg rolls with 1/4 cup of filling mixture per egg roll. (see picture)
6. Use the flour paste to seal the egg roll's last flap.