---------- Recipe via Meal-Master (tm) v8.02
       Title: Miniature Tex-Mex Egg Rolls
  Categories: Appetizer, Mm-posted
       Yield: 48 pieces
     1/2 lb Ground beef
     1/4 c  Chopped onion
       2 T  Chopped green pepper
       8 oz Refried beans
     1/4 c  Shredded cheddar cheese
       1 T  Catsup
   1 1/2 t  Chili powder
     1/4 t  Ground cumin
      48    Wonton skins
            Cooking oil for deep-fat
            Taco sauce
   FILLING: 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