Photo Party Favors Home      Back to Recipe Index      

Miniature Tex-Mex Egg Rolls

   1/2 lb. Ground beef
   1/4 cup Chopped onion
   2 tablespoons Chopped green pepper
   8 oz Refried beans
   1/4 cup Shredded cheddar cheese
   1 tablespoon Catsup
   1 1/2 teaspoons Chili powder
   1/4 teaspoon Ground cumin
   48 Wonton skins
   Cooking oil for deep fat frying

      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.

- contributed by Beebe R., Toms River, NJ

Photo Party Favors Home      Back to Recipe Index      

Photo Party Favors located at holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person.