Miniature Tex-Mex Egg Rolls Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, lean 1/4 cup onion -- chopped 2 tablespoons green pepper -- chopped 8 ounces refried beans 1/4 cup cheddar cheese, shredded 1 tablespoon catsup 1 1/2 teaspoons chili powder 1/4 teaspoon ground cumin 48 won-ton wrappers cooking oil -- for deep frying taco sauce For 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 forming an envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with remaining filling and skins. Fry egg rolls, a few at a time, in deep hot (375 degrees) about 1 minute on each side or till golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes 48. - - - - - - - - - - - - - - - - - -