These little parcels are made with seasoned ground meat sealed in egg roll wrappers; they are then deep fried. Serve with salsa and guacamole if desired, but plain they are a dream. This recipe was handed down from my grandfather to my mom, from her to me, and now I'm passing it on to you.

Vicky

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.

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  • Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.

  • Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.

  • Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

522 calories; protein 15.9g 32% DV; carbohydrates 36.7g 12% DV; fat 34.7g 53% DV; cholesterol 39.5mg 13% DV; sodium 505.1mg 20% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/04/2004
this recipe works best when it is not egg roll wrappers that are used. Do it the old fashioned way, with spanish ingredients, like goya wrappers that come frozen and they will come out much better. seal the edges with a fork, .. it also tastes good with cheese tucked inside, or for vegetarians cheese, beans or broccoli.. Read More
(96)

Most helpful critical review

Rating: 3 stars
09/16/2011
Its ok the egg roll wrapper is not meant to use for empanadas though but its ok Read More
(6)
85 Ratings
  • 5 star values: 51
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/04/2004
this recipe works best when it is not egg roll wrappers that are used. Do it the old fashioned way, with spanish ingredients, like goya wrappers that come frozen and they will come out much better. seal the edges with a fork, .. it also tastes good with cheese tucked inside, or for vegetarians cheese, beans or broccoli.. Read More
(96)
Rating: 4 stars
10/10/2003
good basic picadillo recipe. Use the goya yellow discs instead of egg rolls fold them in half, use fork to close them and fry! sooo good Read More
(62)
Rating: 5 stars
06/22/2009
A few people mentioned substituting the egg roll wrappers (and I agree after all this is a Puerto Rican dish) for Goya's "frozen wrap or yellow thing". The formal name is an EMPANADA. That's the name you should look for when shopping. Goya Tampas para Empanadas are frozen turnover patties. Put the mix in the middle, fold, and then take your fork and seal the edges with it leaving little fork imprints along the edges. Beef is very plain tasting, don't cheat yourself....season your meat liberally with garlic powder, sazon, seasoning salt, adobo and, if on hand, you can never go wrong w/ sofrito. Be creative and add what you like because you really can't go wrong w/ this one....it's only beef in a patty. Read More
(36)
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Rating: 5 stars
10/01/2004
These are a big hit at our house. I usually roll these up eggroll fashion as I had problems with the wrappers tearing at first. Also makes them easy for the kids to eat. In addition to draining the ground beef well be sure to have the oil hot enough when you start frying or they will soak up too much. 10/1/04 These are also really good using ground chicken instead of ground beef! Read More
(34)
Rating: 4 stars
08/27/2003
It was time cumsuming but they were GREAT!! But being PuertoRican myself almost every dish HAS TO HAVE SA-SON! I added just one package of Sa-son with the onions and bell pepper to lock in the flavor. After I drained the meat I added Basil Garlic Poweder and Chili Poweder to taste! It was WONDERFUL!! This one is a keeper! Read More
(20)
Rating: 5 stars
08/27/2003
Although this was very time consuming my kids LOVED them!! I made a bunch and froze them for quick snacks & meals on the go. I also used some of the meat mixture tossed with noodles and sour cream the following night for dinner. I will definitely be making these again. Read More
(11)
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Rating: 4 stars
07/20/2009
This is a great starter recipe... But I personally made a few changes.. You definitely should use the frozen empanada dough discs. They are made for meat fillings and are awesome. You should use a packet of Sa-zon and I also added a little cumin.. I added some shredded cheese when i wrapped them and only put about half of the cilantro and it was plenty. (and i love cilantro) But overall they were great! Read More
(9)
Rating: 5 stars
08/27/2003
These were great. Tasted alot like the inside of empanadas which are my favorite. Everyone loved them. I had to cut the cilantro in half. That was just way to much cilantro. I love cilantro but come on. and make sure the onions are chopped finely otherwise the taste is way different. I made that mistake the 2nd time Read More
(6)
Rating: 5 stars
03/19/2010
These turned out great! I took some of the other reviewers' advice and made a few adjustments. I cut down quite a bit on the cilantro. I added cumin oregano chilli powder fresh basil and a splash of lime juice to the meat once drained. I also used the Goya frozen Empanada discs instead of egg roll wrappers. Very time consuming but well worth it. Goes great with a side of yellow rice and friend plantains. I will definitely be making these again. 5 stars. Read More
(6)
Rating: 3 stars
09/16/2011
Its ok the egg roll wrapper is not meant to use for empanadas though but its ok Read More
(6)