Minature Tex-Mex Egg Rolls Recipe

1/2 pound ground beef, lean
1/4 cup onion - chopped
2 tablespoons green pepper - chopped
8 oz. refried beans
1/4 cup cheddar cheese - shredded
1 tablespoon catsup
1-1/2 tablespoon chili powder
1/4 teaspoon ground cumin
48 won-ton wrappers
Cooking oil for deep frying
Taco sauce

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 cornters 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 hot oil (375 degrees) about 1 minutes on each side or until golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce.