Mexican egg rolls

Yield: 12 Servings

Measure Ingredient
½ pounds Chorizo, mild
½ medium Onion
1 cup Refried beans
1 cup Monterey Jack cheese (shredded)
¼ teaspoon Cumin
⅛ teaspoon Cayenne pepper
24 Won-ton wrappers
Oil for deep frying
Sour cream for topping

Finely chop onion and fry with chorizo in medium skillet until chorizo is crumbly. Drain well. Add beans, cheese, cumin and cayenne pepper (use more pepper if you like it hotter). Stir until cheese melts. Cool to room temperature. Place 1 tsp. filling close to one corner of won-ton wrapper.

Fold corner over filling to cover. Fold over left and right corners, then brush sides and top of triangle with water. Roll, sealing corner. Cover with a damp paper towel while rest of won-tons are filled. In deep pan, heat 1" of vegetable oil to 360 degrees and fry rolls until golden brown, 2-3 minutes. Remove and drain on paper towels. Keep warm in oven until all are done. Serve warm with salsa and sour cream. Makes 24 egg rolls.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...

on Mar 25, 1997

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