*Mexican Egg Rolls

2 TB vegetable oil, plus more oil for frying
1-1/2 lbs. ground chicken or beef
2 cups chopped onion
2 TB taco seasoning
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
3-4 TB taco or enchilada sauce
1 tsp. salt
Optional: black beans, chopped green chilies, corn, diced green pepper, chopped jalapeno.
1 package egg roll wrappers

In a frying pan, heat 2 TB oil until hot over medium-high heat, add the chicken or beef and onions. Stir well, then add the taco seasoning. Stir for 6-8 minutes until the meat is cooked through and onions are translucent. Remove the pan from heat, and add in the cheeses, taco sauce, salt and optional ingredients. Lay out 1 egg roll wrapper at a time (keep the rest covered so they do not dry out) and follow the directions on the package to put 1/4 cup of filling or a little less onto the wrapper and roll up. Repeat with the rest of the wrappers.
In a wide frying pan, pour veg. oil to about 1/2 inch deep. Heat to about 370 degrees; it is hot enough when a tiny piece of egg roll wrapper dough dropped in sizzles rapidly. Place up to 3 egg rolls at a time into the oil and fry, turning frequently. With tongs or a slotted spoon remove them when they are uniformly golden brown and place on paper towels to drain. If you'd like, you can transfer them after draining to a cookie sheet and place in a 200-degree oven to keep warm until all the egg rolls are done.

For wontons: follow directions above, except using wonton wrappers and placing about 1 TB of filling into each.