** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
FILLING: In a large skillet cook ground beef, onion, and green pepper till
meat is brown and vegetables are tender.
2.
Drain off fat.
Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.
3.
Position a wonton skin with 1 point toward you.
4.
Spoon a generous teaspoon
of filling across the center of the skin.
5.
Fold bottom point of skin over
filling.
Tuck point under filling.
6.
Fold side corners over.
Moisten point;
press to seal.
7.
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.
8.
Use a slotted spoon to remove egg rolls.
Drain
on paper towels, Serve warm with taco sauce.
9.
Makes 48.
May be frozen and placed in a 350 degree F.
oven, loosely covered for 10 to
12 minutes or till heated through.
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Dietary Notes:
This recipe is very low-sodium with 36.35mg per serving, low-fat with 0.85g per serving, low-saturated fat with 0.4g per serving, low-cholesterol with 3.31mg per serving and low-calorie with 16.54 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Cheese, Hot Pepper, Beef, Onion allergies.
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