Beef N Bean Egg Rolls
|Ground beef||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Retried beans||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
|Salsa||1⁄4 Cup (4 tbs)|
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.
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.