Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Ingredients:
1 (5-ounce) package mahatma spanish rice |
1 teaspoon morton iodized salt |
1 pound jimmy dean's hot pork sausage |
1 (15-ounce) can bush's black beans, rinsed and drained |
6 green onions, finely chopped |
1 (1.25-ounce) package taco seasoning |
2 cups (8 ounces) shredded monterey jack cheese |
1 (14.5-ounce) can hunt's petite diced tomatoes with mild green chilies, undrained |
28 egg roll wrappers |
1 large egg, beaten |
4 cups peanut oil |
creamy cilantro dipping sauce |
garnish: fresh cilantro sprigs |
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 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. 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 375ยบ. 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.
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