Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cook rice according to package directions, using 1 teaspoon salt
2
Cool completely
3
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well
4
Let cool
5
Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl
6
Spoon about 1/3 cup rice mixture in center of each egg roll wrapper
7
Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling
8
Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal
9
Pour oil into heavy Dutch oven; heat to 375 degrees F
10
Fry egg rolls, in batches, 2 to 3 minutes or until golden
11
Drain on wire rack over paper towels
12
Serve with Creamy Cilantro Dipping Sauce
13
Garnish, if desired
14
Process first 5 ingredients in a food processor until smooth
15
Garnish, if desired
16
Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact
17
Arrange bell pepper on a serving plate, and fill with sauce