1/2 lb. ground beef
1/4 c. chopped onion
2 tsp. chopped green pepper
1/2 of 16 oz. can refried beans
1/4 c. shredded Cheddar cheese
1 tbsp. catsup
1 1/2 tsp. ground cumin
48 wonton skins
Cooking oil for deep fat frying
Taco sauce

For filling: In a large skillet cook ground beef, onion and green pepper until meat is brown and vegetables are tender. Drain. Stir beans, cheese, catsup, chili powder and cumin into meat mixture. Position wonton with 1 point to you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Fold side corners over, forming an envelope shape. Roll up skin toward remaining corner. 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 towel. Serve with taco sauce. Makes 48.