Tex Mex Filled Egg Rolls or 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!
Tex-Mex Egg Rolls/Won Tons
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 wrappers
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 in beans, cheese, ketchup, chili powder and cumin into meat mixture
Cover a cookie sheet or jelly roll pan dusting generously the waxed paper with cornstarch.For the filling: Place an egg roll skin with one point toward you.
Spoon a generous teaspoon of meat mixture onto center of skin. Moisten 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 Fold side corners over.
- Forming an envelope shape
- Roll up toward remaining corner; moisten point and press to seal.
- Place on cornstarch coated waxed paper.
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 Fry 2 – 3 minutes per side, or until golden brown and crispy. Use a slotted spoon, or tongs to remove Mex Tex egg rolls.
Drain on a paper towel lined pan or plate. Serve warm.
Serve warm with salsa or taco sauce.
Recipe and Copyright Carrie Groneman, A Mother’s Shadow, 2013
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