Beef 'n' Bean Egg Rolls Recipe

5 1 2
Publisher Photo

Beef 'n' Bean Egg Rolls Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef 'n' Bean Egg Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
QTPIE97173 User ID: 1808302 82338
Reviewed Jan. 8, 2013

"Thanks for sharing!! My husband and I had friends over for New Years eve and they all loved the egg rolls!! Great recipe and not hard to make. I think I'm going to make a double batch and freeze some for next time."

Loading Image