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Beef 'n' Bean Egg Rolls Recipe

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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

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Beef 'n' Bean Egg Rolls Recipe

Prep: 40 min. Bake: 20 min.

Yield: 10 Servings

40 20 60

Ingredients

1/2 pound ground 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

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.
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.
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.

Originally published as Beef 'n' Bean Egg Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p180

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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