Recipe - Vegetarian Egg Rolls

8 Flour tortillas

FAJITAS
One half Wheat roast, cut or sliced up into
fajita strips
2 lg Garlic cloves, minced
2 tablespoon Fresh lime juice
2 tablespoon Fresh orange juice
2 tablespoon Red wine vinegar
One fourth teaspoon Cayenne pepper
One half teaspoon Black pepper
1 tablespoon Brown sugar
3 tablespoon Olive oil
3 tablespoon Chopped fresh cilantro

GUACAMOLE
2 Avocadoes, pitted, peeled
2 tablespoon Lime juice
1 Garlic clove, finely minced
1 md Tomato, chopped
2 tablespoon Chopped cilantro
One half teaspoon Salt
One fourth teaspoon Cumin powder
One fourth teaspoon Black pepper

SAUTEED BELL PEPPERS,ONION
1 tablespoon Olive oil
1 Each red and yellow bell
peppers, cut or sliced up into strips
1 md Onion, cut or sliced up
2 teaspoon Red wine vinegar
One half teaspoon EACH salt and sugar

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne and black pepper and
brown sugar. Add the oil and chopped cilantro. Pour over fajita strips and
marinate for one hour to overnight.

Grill fajita strips or saute in a nonstick skillet with a little oil.

While cooking fajitas, heat flour tortillas tightly wrapped in foil in a
300degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a warm flour tortilla.
Place several fajita strips and sauteed bell peppers in center of tortilla;
top with picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until tendercrisp, about 5 minutes.
Add vinegar, salt and sugar.

Recipe by Shirley WilkesJohnson

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini