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Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

Yield 28 egg rolls

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

How to Make It

  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.