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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
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    32 egg rolls

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.
Editor's Note
Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.

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  • QTPIE97173
    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.