Miniature Tex-Mex Egg Rolls
Source of Recipe
Internet
List of Ingredients
1/2 pound ground beef, lean
1/4 cup onion -- chopped
2 tablespoons green pepper -- chopped
8 ounces refried beans
1/4 cup cheddar cheese, shredded
1 tablespoon catsup
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
48 won-ton wrappers
cooking oil -- for deep frying
taco sauce
Recipe
For 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 forming an
envelope shape. Roll up skin toward remaining corner. Moisten point;
press to seal. Repeat with remaining filling and skins.
Fry egg rolls, a few at a time, in deep hot (375 degrees) about 1 minute
on each side or till golden. Use a slotted spoon to remove egg rolls.
Drain on paper towels. Serve warm with taco sauce. Makes 48.
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