---------- Recipe via Meal-Master (tm) v8.02
Title: Miniature Tex-Mex Egg Rolls
Categories: Appetizer, Mm-posted
Yield: 48 pieces
1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce
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
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