1. 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.
2. 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 over filling.
Moisten remaining corner with water; roll up tightly
to seal. Repeat.
3. In an electric skillet, heat 1 in. of oil to 375°.
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.
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