Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce
- 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 mix
- 28 egg roll wrappers
- 1 large egg, lightly beaten
- 4 cups peanut oil
- Creamy Cilantro Dipping Sauce, recipe follows
- 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 degrees F. 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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2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.
Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
Yield: 3 cups
Prep Time: 10 minutes
Recipe courtesy of Stacy Lamons, Houston, Texas