Recipe courtesy of Stacy Lamons

Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 28 egg rolls
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Ingredients

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 

Creamy Cilantro Dipping Sauce

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

finely chopped fresh cilantro leaves for garnish

Directions

  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 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.

Creamy Cilantro Dipping Sauce

  1. 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.