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Southwestern Egg Rolls Recipe

Name: Southwestern Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 pound bulk hot Italian sausage; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 package (8.8 ounces) ready-to-serve Spanish rice; 18 egg roll wrappers; Oil for frying; Optional: Sour cream and guacamole

Taste of Home

At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. —Jacqueline Bower, Washington, Iowa

Ingredients

1 pound bulk hot Italian sausage

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 can (10 ounces) diced tomatoes and green chiles, undrained

1 package (8.8 ounces) ready-to-serve Spanish rice

18 egg roll wrappers

Oil for frying

Optional: Sour cream and guacamole

Method

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

With 1 corner of an egg roll wrapper facing you, place 1/3 cup filling just below center. (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.

In an electric skillet, heat 1 in. oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.

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