Southwestern Egg Rolls

These Southwestern Egg Rolls are a new take on egg rolls, these crispy, spicy appetizers will go fast.

1 lb. bulk hot Italian sausage

1 15 oz. can black beans, rinsed and drained

1 11 oz. can Mexicorn, drained

1 10 oz. can diced tomatoes and green chilies, undrained

1 8.8 oz. package ready-to-serve Spanish rice

18 egg roll wrappers

oil for frying

sour cream and guacamole,  optional

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, drain.

Stir in beans, Mexicorn, tomatoes and rice, bring to a boil. Reduce heat, simmer uncovered about 5 minutes, stirring occasionally.

With one corner of an egg roll wrapper facing you, place 1/3 cup filling just below center of wrapper. ( Cover remaining wrappers with a damp paper towel until ready to use).

Fold bottom corner over filling. Moisten remaining wrapper edges with water.

Fold side corners toward center over filling.

Roll up tightly, pressing at tip to seal. Repeat with the remaining egg roll wrappers.

In a skillet, (electric if you have) heat 1 inch of oil to 375 degrees.

Fry egg rolls, two at a time, 1-2 minutes or until golden brown, turning occasionally.

Drain on paper towels. If desired, serve with sour cream and guacamole.

Yield: 1 1/2 dozen

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