Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

Cook rice according to package directions, using 1 teaspoon salt.

Cool completely.

If using soyrizo, there is no need to brown it.

If using real meat, now is when you would brown it.

If using meatless patties or crumbles, you would want to heat them.

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.

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.

Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.

Garnish, if desired.

To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.

To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.

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.