---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Miniature Tex-Mex Egg Rolls
 Categories: Appetizer, Mm-posted
      Yield: 48 pieces
 
    1/2 lb Ground beef
    1/4 c  Chopped onion
      2 T  Chopped green pepper
      8 oz Refried beans
    1/4 c  Shredded cheddar cheese
      1 T  Catsup
  1 1/2 t  Chili powder
    1/4 t  Ground cumin
     48    Wonton skins
           Cooking oil for deep-fat
           Frying
           Taco sauce
 
  FILLING: In a large skillet cook ground beef, onion, and green pepper
  till meat is brown and vegetables are tender.  Drain off fat.  Stir beans,
  cheese, catsup, chili powder, and cumin into meat mixture.
  
  Position a wonton skin with 1 point toward you.  Spoon a generous teaspoon
  of filling across the center of the skin.  Fold bottom point of skin over
  filling. Tuck point under filling.  Fold side corners over.
  Moisten point; press to seal.  Repeat with remaining filling and skins.
  
  Fry egg rolls, a few at a time, in deep hot oil (375°) about 1 minute on
  each side or until golden. Use a slotted spoon to remove egg rolls.  Drain
  on paper towels, Serve warm with taco sauce.  Makes 48.
  
  May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to
  12 minutes or till heated through.
  
  Source: Better Homes & Gardens Recipes from Prizewinning Cooks
  
  From the recipe files of suzy@gannett.infi.net
 
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