Try this Miniature Tex-Mex Egg Rolls recipe, or contribute your own.
Suggest a better descriptionFILLING: 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 Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 11:26:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Piece (28g) | ||
Recipe Makes: 48 | ||
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Calories: 67 | ||
Calories from Fat: 25 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 107.6mg | 4 % | |
Potassium 56.8mg | 1 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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