chelsea'srecipes

For fill­ing: In a large skil­let cook ground beef, onion and green pep­per till meat is brown and veg­eta­bles are ten­der. Drain off fat.Stir in beans, cheese, ketchup, chili pow­der and cumin into meat mix­ture; mix well.Gen­er­ously dust waxed paper with cornstarch.  Place an egg roll skin with one point toward you. Spoon a gen­er­ous tea­spoon of meat mix­ture onto cen­ter of skin.  Moisten all 4 edges of the egg roll skin or won ton wrap­per with water.  Fold bot­tom point of skin over fill­ing; tuck point under filling.  Fold side cor­ners over, form­ing an enve­lope shape.  Roll up toward remain­ing cor­ner; moisten point and press to seal. Place on corn­starch coated waxed paper.Repeat with remain­ing egg roll skins and fill­ing. Fry, a few at a time, in hot oil (at 375degrees), deep enough to cover at least half way up the egg roll and fry 2 — 3 min­utes per side, or until golden brown and crispy.