ever made Mexican egg roles?

I gotta tell ya that my little family just loves them. But when it comes to a recipe, I don't have a clue. My recipe changes every time I try it. (Maybe because I try it about once every 5 years or so) It's just so time consuming.
Here goes:
1.5 lbs of ground chuck
1 large yellow onion, minced
3+ stalks of celery, minced
1/2 cup minced bell pepper
2 tbl of cumin
2 tbl of chili powder
1 tbl garlic powder
1 tbl beef bouillon powder
1 tsp canenne powder
1 tsp sugar
16 oz of sharp cheddar, what they call "shredded"
1 16 count package of what is called "pasta wraps"
Wesson oil to a depth of 2 inches in a heated pot

What I do is whack up the onion, the celery, and the bell pepper and saute the whole bunch, maybe in a bit of butter. Once it is sauteed, I set it aside to cool.
I then toss the hamburger into a pot and stir fry intil it is completly browned. Drain every last ounce of grease off of the hamburger. Dump all the cooked hamburger onto several layers of paper towels if that's what it takes. Hamburger grease MUST be eliminated.
Once the cooked hamburger meat is warm or cool, add the other ingredients -- the cumin, the chili powder, the garlic powder, the bouillon powder, the sugar, and the cayenne powder. Maybe toss in a bit of salt. Throw in the sauteed onion, celery, and bell pepper, and stir them around with a big spoon. Ooh, yes, it starts to smell pretty good. And it is a comfortably cool or warm mixture.
Now you have basically a Mexican Happy Meal. But what you've got is a big bowl of happy stuff that needs to be bound up.
That is where the 'pasta wraps' come in. One 'pasta wrap' with a couple of tbls of 'good stuff', along with a couple tbls of shredded sharp cheese added, makes an impressive egg role.
Just make'em, wrap'em up and dump them into some hot oil, and you got yourself some good grits that my family thinks I walk on water.
Maybe I'm just a bit biased. Fact is, I made them the other day and they ain't too bad.