Mex Tex Filled Egg Rolls or Won Tons

Tex Mex Won Tons
Tex Mex Won Tons

Raising kids can be a bit costly which means I’m always on the lookout for inexpensive but delicious recipes. I do not remember where I got this one from, but it has been a family favorite for at least two decades. The original recipe used wonton wrappers which worked well; however, as the kids grew older, and their appetites increased with their size, I soon tired of making dozens of wontons, so I switched to egg roll wrappers to appease their eating habit and my time. I hope you enjoy these as a main dish by using egg roll wrappers or as an appetizer with the won ton skins. Serve them up with picante sauce or salsa. ENJOY!

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Tex-Mex Egg Rolls/Won Tons

Ingredients:

1 lb. ground beef

1 small to med. chopped onion

1 chopped green pepper

1 – 15 oz. can refried beans

1 – 1 1/2 shredded cheddar cheese

2 Tbl. Ketchup

3 tsp. chili powder

1/2 tsp. ground cumin

1 pkg. egg roll skins or 1-2 packages of won ton wrappersCOOKBOOK - CFK Ad button

Directions:

For filling: In a large skillet cook ground beef, onion and green pepper till meat is brown and vegetables are tender. Drain off fat.Tex Mex Won TonsStir in beans, cheese, ketchup, chili powder and cumin into meat mixture; mix well.Tex Mex Won Tons Tex Mex Won Tons

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Cover a cookie sheet or jelly roll pan dusting generously the waxed paper with cornstarch.Tex Mex Won TonsFor the filling: Place an egg roll skin with one point toward you. Spoon a generous teaspoon of meat mixture onto center of skin.Tex Mex Won Tons   Tex Mex Won Tons

Tex Mex Won TonsMoisten all 4 edges of the egg roll skin or won ton wrapper with water.Fold bottom point of skin over filling; tuck point under filling.Tex Mex Won Tons

Tex Mex Won TonsTex Mex Won Tons Fold side corners over, forming an envelope shape.Tex Mex Won Tons
Tex Mex Won TonsRoll up toward remaining corner; moisten point and press to seal. Place on cornstarch coated waxed paper.

Tex Mex Won Tons

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Repeat with remaining egg roll skins and filling. Fry, a few at a time, in hot oil (at 375degrees), deep enough to cover at least half way up the egg roll and fry 2 – 3 minutes per side, or until golden brown and crispy.Tex Mex Won Tons   Tex Mex Won TonsUse a slotted spoon, or tongs to remove Mex Tex egg rolls. Drain on a paper towel lined pan or plate. Serve warm.DSC_0247copy

Serve warm with salsa or taco sauce.

Recipe and Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Comments

  1. What a clever idea! And thank you for posting helpful photos of how to roll egg rolls! They’re so clear and don’t have any fingers in the way! lol :) I followed you here from the Whimsy Wednesays link party! Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-14-plus-16-dad-approved-fathers-day-recipes.html

  2. Love this great twist on a classic egg roll! Thanks so much for linking up with Thrifty Thursday this week!

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  4. Hi, I do think this is a great website. I stumbledupon it ;) I may come back once again since i have book marked it. Money and freedom is the greatest way to change, may you be rich and continue to guide others.

  5. They sound and look so comforting! I will try them soon :) Love finding new fillings for my egg rolls :)

  6. I just want to tell you that I’m new to blogging and honestly savored your page. Most likely I’m planning to bookmark your site . You absolutely have incredible stories. Cheers for sharing with us your web page.

  7. Carrie,

    I have never tried to make homemade Eggrolls. I love that these are Tex Mex Eggrolls which are my favorite appetizer. They do not look extremely difficult to make maybe I could do it. I had no idea and never looked into making them. I am truly excited about you sharing this recipe.

    Blessings,
    Diane

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