Southwestern Egg Rolls

Name: Southwestern Egg Rolls
Ingredients: 1 pound bulk hot Italian sausage; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 can (10 ounces) diced tomatoes and green chilies, undrained; 1 package (8.8 ounces) ready-to-serve Spanish rice; 18 egg roll wrappers; Oil for frying; Sour cream and guacamole, optional

8 ingredients

3 steps

Ingredients

1 pound bulk hot Italian sausage
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 package (8.8 ounces) ready-to-serve Spanish rice
18 egg roll wrappers
Oil for frying
Sour cream and guacamole, optional

Directions

1

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
2

With one corner of an egg roll facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
3

In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.