Posted: Sunday, November 8, 2009
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Category:
Recipes
Miniature Tex-Mex Egg Rolls
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 of a 16-ounce can refried beens
1/4 cup shredded cheddar cheese (1 ounce)
1 tablespoons catsup
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
48 wonton skins
- Cooking oil for deep-fat frying
- Taco sauce
For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetable 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 a 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 oil (375`) about 1 minute on each side or till golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve worm with taco sauce. Makes 48.
Tips: You can keep your freezer stocked with these tasty egg rolls because they are so easy to reheat and when you are in hurry, You can just pops them into a 350` oven, loosely covered for 10 to 12 minutes or till heated through.
