Mexican Egg Rolls


  • 1/2 lb. ground beef
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. jalapeno pepper, chopped
  • 8 oz. refried beans
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  • 1/4 cup shredded cheddar cheese
  • 1 Tbsp. ketchup
  • 1 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 4 doz. wonton skins


Brown beef, onion, garlic and pepper; drain. Stir in beans, cheese, ketchup, chili powder and cumin. Put 1 teaspoon mixture in the center of each wonton skin; moisten edges with water and fold like an envelope. Fry a few at a time in a wok until golden brown; drain on paper towels. Serve with salsa.

By Robin from Washington, IA


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