Shelly's Recipe

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Category: Deep Fried

1 (5-oz) package yellow rice
1 tsp salt
1 pound ground hot pork sausage
1 (15-oz) can black beans, rinsed and drained
1 (14.5-oz) can Mexican-style diced tomatoes, undrained
2 cups (8 oz) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-oz) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce, recipe follows
Garnish: fresh cilantro sprigs

Cook rice according to package directions, using 1 tsp 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 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. 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:
2 (10-oz) cans Mexican-style diced tomatoes
1 (8-oz) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves

Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

Note: For 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. Yield: 3 cups