Recipe
Appetizer
Mexican Egg Rolls
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. ground beef | ||
| ¼ c. chopped onion | ||
| 1 clove(s) garlic, finely chopped | ||
| 2 tbsp. jalapeno pepper, chopped | ||
| 8 oz. refried beans | ||
| ¼ c. shredded cheddar cheese | ||
| 1 tbsp. ketchup | ||
| 1 ½ tsp. chili powder | ||
| ¼ tsp. ground cumin | ||
| 4 dozen wonton skins |
Directions
- Brown ground beef, onion, garlic and jalapeno peppers. Drain.
- Stir in beans, cheese, ketchup, chili powder and cumin.
- Place 1 tablespoon meat mixture in center of each wonton. Moisten edges with water and fold like an envelope and seal.
- Fry a few at a time in a wok with oil at 375 degrees for 3 to 5 minutes until golden brown.