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Tex-Mex Egg Rolls with Creamy Cilantro Sauce Recipe

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This recipe for Tex-Mex Egg Rolls with Creamy Cilantro Sauce, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill & Susan Malloy
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Rice: 1.5 oz. Mahatma Authenic Spanish rice mix
Salt
1 Lb. Jimmy Dean Hot pork sausage
1 can Bush's black beans, rinsed and drained
1 can Hunt's diced tomatoes w/ mild green chiles
2 cups shredded Monterry Jack cheese
6 green onions finely chopped
1 (1.25 oz.) package taco seasoning
Egg roll wrappers
1 large beaten egg
4 cups peanut oil
Creamy Cilantro Dipping Sauce
Garnish: fresh cilantro sprigs

Directions:
Directions:
1. Cook rice according to package directions. Let cool completely.
2. Cook sausage over medium heat stirring until it crumbles and is no longer pink. Drain well and let cool.
3. Stir together rice, sausage, black beans, tomatoes and chilies, cheese, onions, and taco seasoning in a large bowl. Add salt to taste.
4. Spoon @ 1/4 cup cooled mixture in center of each egg roll wrapper. Fold top corner over filling, fold left and right corners over filling. Brush lightly the remaining corner with beaten egg and tightly roll the filled end toward the remaining corner, gently press to seal.
5. Pour oil in heavy duty fry pan, fry egg rolls in batches, 2-3 minutes or until golden brown on both sides. Serve with Creamy Cilantro Sauce.

Number Of Servings:
Number Of Servings:
14 Egg Rolls
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
See separate recipe for the Creamy Cilantro Sauce - must use it, it's a knockout!

 

 

 

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