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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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I found this in response to someone doing a search for the recipe. I haven't tried it yet, but it won't be long before I do. Ingredients:
2 tsp converted rice (instant rice) |
5 oz smoked spanish chorizo, cooked |
10 oz black canned beans, drained |
half onion, diced |
half red pepper, diced |
1 fresh jalapeno, minced |
half cup sweet kernel corn |
1 garlic clove, minced |
6 oz pepperjack cheese, shredded |
10 egg roll wrappers (skins) |
1 egg, beaten with a tsp water |
oil for frying |
creamy cilantro dipping sauce |
10 oz mexican style tomato sauce |
4 oz cream cheese, softened |
1 cup fresh cilantro, chopped |
half cup sour cream |
1 garlic clove chopped |
Directions:
1. Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
2. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
3. Stir together rice, sausage, black beans, and next 5 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper top with cheese about 1 tablespoon. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
4. Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
5. Creamy Cilantro Dipping Sauce: Mix all ingredients in food processor, until smooth.
6. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
7. Serves 10
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