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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Unlike traditional cabbage-filled egg rolls, this version uses Southwest-seasoned ground beef and beans. These are a regular part of our New Year's Eve snack fest . Laura Mahaffey, Annapolis, Maryland Ingredients:
1/2 pound ground turkey or beef |
1/4 cup chopped onion |
2 tablespoons chopped green pepper |
1 cup refried beans |
1/4 cup shredded cheddar cheese |
1 tablespoon ketchup |
1-1/2 teaspoons chili powder |
1/4 teaspoon ground cumin |
32 wonton wrappers |
oil for deep-fat frying |
salsa |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Remove from the heat; stir in beans, cheese, ketchup, chili powder and cumin.
2. Position a wonton wrapper with one point toward you. Place 1 tablespoon meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Repeat with remaining wrappers and filling.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes or until golden brown. Drain on paper towels. Serve with salsa. Yield: 32 egg rolls.
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