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Tex-Mex Egg Rolls
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 14 servings
- Category: Snack/Appetizer
- 1 package yellow rice (5 ounces)
- 1 teaspoon salt
- 1 pound ground hot pork sausage
- 1 can black beans, rinsed and drained (15 ounces)
- 1 can Mexican-style diced tomatoes, undrained (14 1/2 ounces)
- 2 cups shredded Monterey Jack cheese
- 6 green onions, finely chopped
- 1 package taco seasoning mix (1 1/4 ounces)
- 28 egg roll wrappers
- 1 large egg, lightly beaten
- 4 cups peanut oil
- Fresh cilantro sprigs, for garnish
- Cook the rice using 1 teaspoon of salt. Allow rice to completely cool.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink. Drain well and let cool.
- Stir together rice, sausage, black beans, diced tomatoes, cheese, onions, and taco seasoning in a large bowl.
- Spoon ⅓ cup of rice mixture into the center of each egg roll wrapper.
- Fold the top corner of the wrapper over the filling, tucking the tip of the corner under the filling. Fold the left and right corners over the filling. Lightly brush the remaining corner with egg, and tightly roll the filled end toward the remaining corner. Gently press to seal.
- Deep fry egg rolls in batches, 2 to 3 minutes or until golden.
- Drain on wire rack over paper towels.
- Garnish with fresh cilantro sprigs.