Mexican Egg Rolls
From c2max 15 years ago
- 30 minutes to make
- Serves 12
The Mexican tastes you love inside an egg roll! Breakfast sausage, black beans, rice, cilantro and Mexican spices combine to create a great appetizer. Serve with a cilantro-cream dipping sauce to introduce your your guests to a fun twist on the ordinary egg roll!
Ingredients
- ½ lb. - breakfast sausage shopping list
- 5 oz. pkg. - rice (black beans and rice blend – I use Mahatama brand) shopping list
- 1/2 tsp. - salt shopping list
- 3 - green onions, chopped shopping list
- 1 pkg. - taco seasoning mix shopping list
- ½ c - corn (canned or thawed frozen) shopping list
- 1c - Cheddar and Jack shredded cheese blend shopping list
- 14.5 oz. - can diced tomatoes - mexican flavor, drained (rotel brand works) shopping list
- 4 oz. - can diced green chilies shopping list
- 12 - egg roll skins (can use 24 wonton to make smaller egg rolls!) shopping list
- small bowl of water for sealing egg roll skins shopping list
- cilantro-Queso Dip (for dipping egg rolls) shopping list
- 3 oz. – cream cheese, softened shopping list
- ½ c - plain yogurt shopping list
- ½ tsp - salt shopping list
- 3 cloves - garlic, minced shopping list
- 1 - small jalepeno, seeds removed and minced (OPTIONAL) shopping list
- 14.5 oz. - can diced tomatoes, drained shopping list
- 1 c - minced fresh cilantro shopping list
How to make it
- Cook rice in 2qt saucepan according to package. Cool.
- Cook sausage in skillet over medium heat, breaking sausage into small pieces as it cooks. Cook until sausage is no longer pink. Drain well and let cool completely.
- In a large bowl, stir together: Sausage and rice. Add remaining ingredients for egg rolls. *** Can be made ahead of time and stored in the refrigerator until you're ready to assemble/fry egg rolls.
- Open egg roll skin package and keep skins covered with damp kitchen towel while working. Place bowl of water in your work area to use to 'seal' the egg roll skin in place. Keep paper towels in the area for drying your fingers while working and for draining egg rolls after frying.
- Place egg roll skin on work surface, laying it in a 'diamond' shape while you work with it. Spoon approximately 1/3c egg roll mixture into center of egg roll skin. Take bottom point of skin, fold up toward top point, covering the filling. Fold left and right corners over the center and press down to secure filling into a 'package' shape. Dampen your fingers in the water and moisten the remaining edges of the egg roll then roll covered filling up over moistened edges - final shape should be cylindrical and edges should be sealed well.
- Keep filled egg rolls covered with 2nd dampened kitchen towel until all egg rolls are filled and ready for frying.
- Heat oil to 400 degrees. Fry egg rolls 3 at a time (do not crowd) until browned; approximately 4-5 minutes.
- Cilantro-Queso Dip:
- Process cream cheese, salt and garlic till smooth. Add remaining ingredients and pulse until well blended and smooth. Pour sauce into serving bowl and serve with hot egg rolls.
- Drain egg rolls on paper towels. Serve hot with Cilantro-Queso sauce for dipping.
The Rating
Reviewed by 3 people-
terrific!
choclytcandy
in Dallas loved it
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I can't wait to try these. I'll have to invite some friends over so I don't eat them all by myself.
lasaf
in St. Paul loved it
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thanks tasty
momo_55grandma
in Mountianview loved it
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