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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 19 |
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âI brought these to a church potluck and everybody loved them,â writes Jacqueline Bower from Washington, Iowa. âThe recipe makes a large amount, but there were no leftovers!â For those looking to trim calories, she suggests using a 50%-less-fat sausage and frying in canola oil. JACQUELINEâS TIP: These egg rolls also freeze well. They can be made ahead and fried frozen for quick convenience. Ingredients:
1 pound johnsonville® hot italian sausage links |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 package (8.8 ounces) ready-to-serve spanish rice |
19 egg roll wrappers |
oil for frying |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the beans, Mexicorn, tomatoes and rice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
2. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
3. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm. Yield: 19 egg rolls.
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