There is a thing called Fusion Cuisine wherein you combine a variety of different culinary traditions. This dish is Mexican filling fried up in Chinese wraps. It is rather delicious. I served both up with spanish rice, sour cream, fresh guacamole and salsa.
I used my regular beef filling for the rolls. They take a little while because you cook the roast in the crock pot for 6-8 hours. But it is totally worth it. Plan accordingly.
2.5-3 lb chuck roast
2 cups Pace picante sauce (your choice of mild,medium,hot)
Cook in crockpot on high heat for 6-8 hours. Turn off heat, remove from pot, and let cool until it can easily be shredded with fork. Reserve juice.
1 green pepper, chopped
1 red bell pepper, chopped
1/2 white onion, chopped
Heat 1 cup of reserved juice from meat until very high. Add peppers and onions and stir on high heat for 2-3 minutes until they begin to tenderize. Add shredded beef and cook another 2 minutes or so. Let sit for about 5 minutes and then drain juice with a strainer.
Use as filling in egg roll wrappers, using instructions on wrapper package. Fry, drain, and let cool. Serve with desired mexican garnishes.
2 cup canned refried beans
1 cup grated pepper jack cheese
Mix, spoon approximately a teaspoon onto wonton wrap, fold over and create a seam with fork. Fry according to wonton package directions.