Mini Meat Chimichangas



1 lb. ground beef
2 green onions, finely chopped
3/4 c. water
3 c. shredded cheese, whatever kind you like, I used colby jack
1 c. sour cream
1 can (4oz) green chilies chopped, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream to serve on side

In a large skillet, cook beef and onion over medium heat until meat is no longer pink;drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. filling in center. Fold up from bottom. Brush top point with egg white; roll up to seal. Repeat with remaining meat mixture and wrappers. In a large saucepan, heat 1 inch of oil. Cook chimichanges for 1 1/2 minutes each side or until golden brown. Serve with salsa and sour cream.