Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

Recipe from


Ingredients

1 1 (5-ounce) package yellow rice
1 teaspoon salt
1 pound ground hot pork sausage
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can Mexican-style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Garnish: fresh cilantro sprigs

Preparation

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

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.

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°. 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.

Note:

Stacy Lamons, Houston, Texas,

January 2004