Love these! I, too, didn't like having to fry them in oil. To Katiecakes - I'm going to try spraying them COMPLETELY with cooking spray and baking at 425 degrees for 16 to 18 minutes (see CL recipe for baked egg rolls). The cilantro dipping sauce is the bomb!
Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
- 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
- Creamy Cilantro Dipping Sauce
- Garnish: fresh cilantro sprigs
- 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.
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