Recipe - Mexican Egg Rolls

One half pound Chorizo, mild
One half md Onion
1 cup Refried beans
1 cup Monterey Jack cheese
(shredded)
One fourth teaspoon Cumin
1/8 teaspoon Cayenne pepper
24 Wonton 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 wonton 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 wontons are filled. In deep pan,
heat 1" of vegetable oil to 360 degrees and fry rolls until golden brown,
23 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@aol.com
on Mar 25, 1997