Southwest Egg Roll
From coffeebean53 16 years ago
- 5 minutes to make
- Serves 10
I found this in response to someone doing a search for the recipe. I haven't tried it yet, but it won't be long before I do.
Ingredients
- 2 tsp converted rice (instant rice) shopping list
- 5 oz smoked Spanish chorizo, cooked shopping list
- 10 oz black canned beans, drained shopping list
- Half onion, diced shopping list
- Half red pepper, diced shopping list
- 1 fresh jalapeno, minced shopping list
- Half cup sweet kernel corn shopping list
- 1 garlic clove, minced shopping list
- 6 oz pepperjack cheese, shredded shopping list
- 10 egg roll wrappers (skins) shopping list
- 1 egg, beaten with a tsp water shopping list
- oil for frying shopping list
- Creamy cilantro dipping sauce: shopping list
- 10 oz Mexican style tomato sauce shopping list
- 4 oz cream cheese, softened shopping list
- 1 cup fresh cilantro, chopped shopping list
- Half cup sour cream shopping list
- 1 garlic clove chopped shopping list
How to make it
- 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 5 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper top with cheese about 1 tablespoon. 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: Mix all ingredients in food processor, until smooth.
- 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.
- Serves 10
The Rating
Reviewed by 3 people-
Yummers Girl... the best! Love the heat and the use of the fresh jalapeno...
linebb956
in La Feria loved it
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Tried 'em! They were really fun and easy to prepare and fry. The dipping sauce was pretty spicy but VERY tasty. The rolls were pretty good, too, but I think next time I make them I will saute the garlic first to bring out more flavor and I would a...more
applesomething
in San Gabriel loved it
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