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Beef 'n' Bean Egg Rolls

 Beef 'n' Bean Egg Rolls
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
10 ServingsPrep: 40 min. Bake: 20 min.


  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Beef 'n' Bean Egg Rolls (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer