Miniature tex-mex egg rolls

48 Pieces

Ingredients

Quantity Ingredient
½ pounds Ground beef
¼ cup Chopped onion
2 tablespoons Chopped green pepper
8 ounces Refried beans
¼ cup Shredded cheddar cheese
1 tablespoon Catsup
1½ teaspoon Chili powder
¼ teaspoon Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce

Directions

FILLING: In a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder, and cumin into meat mixture.

Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over. Moisten point; press to seal. Repeat with remaining filling and skins.

Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on each side or until golden. Use a slotted spoon to remove egg rolls. Drain on paper towels, Serve warm with taco sauce. Makes 48.

May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to 12 minutes or till heated through.

Source: Better Homes & Gardens Recipes from Prizewinning Cooks From the recipe files of suzy@...

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