Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

  • Yield: Makes 28 egg rolls


  • 1 none 1 (5-ounce) package yellow rice
  • 1 teaspoon salt
  • 1 pound ground hot pork sausage
  • 1 none (15-ounce) can black beans, rinsed and drained
  • 1 none (14.5-ounce) can Mexican-style diced tomatoes, undrained
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 6 none green onions, finely chopped
  • 1 none (1.25-ounce) package taco seasoning
  • 28 none egg roll wrappers
  • 1 none large egg, lightly beaten
  • 4 cups peanut oil
  • none Creamy Cilantro Dipping Sauce
  • none 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.


Go to Full Version of

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce Recipe