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Beef ‘n’ Bean Egg Rolls

Total Time

Prep: 40 min. Bake: 20 min.


32 egg rolls

Unlike traditional cabbage-filled egg rolls, this version uses Southwest-seasoned ground beef and beans. These are a regular part of our New Year's Eve "snack fest". —Laura Mahaffey, Annapolis, Maryland


  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1 cup refried beans
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon ketchup
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 32 wonton wrappers
  • Oil for deep-fat frying
  • Salsa


  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Remove from the heat; stir in beans, cheese, ketchup, chili powder and cumin.
  2. Position a wonton wrapper with one point toward you. Place 1 tablespoon meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Repeat with remaining wrappers and filling.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes or until golden brown. Drain on paper towels. Serve with salsa.

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