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Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

  • 28servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (5-ounce) package MAHATMA Spanish Rice

  2. 1 teaspoon MORTON Iodized Salt

  3. 1 pound JIMMY DEAN'S Hot Pork Sausage

  4. 1 (15-ounce) can BUSH'S Black Beans, rinsed and drained

  5. 6 green onions, finely chopped

  6. 1 (1 1/4-ounce) package taco seasoning

  7. 2 cups (8 ounces) shredded Monterey Jack cheese

  8. 1 (14 1/2-ounce) can HUNT'S Petite Diced Tomatoes with Mild Green Chilies, undrained

  9. 28 egg roll wrappers

  10. 1 large egg, beaten

  11. 4 cups peanut oil

  12. Creamy Cilantro Dipping Sauce

  13. Garnish: fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  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 375º. 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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