Recipe courtesy of Stacy Lamons
Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce
- Level: Intermediate
- Yield: 28 egg rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 533
- Total Fat
- 43
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 41
- Sodium
- 542
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
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
- 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.
Creamy Cilantro Dipping Sauce
- 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.