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Southwestern Egg Rolls Recipe

Southwestern Egg Rolls Recipe photo by Taste of Home

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“I brought these to a church potluck and everybody loved them,” writes Jacqueline Bower from Washington, Iowa. “The recipe makes a large amount, but there were no leftovers!” For those looking to trim calories, she suggests using a 50%-less-fat sausage and frying in canola oil. JACQUELINE’S TIP: These egg rolls also freeze well. They can be made ahead and fried frozen for quick convenience.

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Southwestern Egg Rolls Recipe

Prep/Total Time: 30 min.

Yield: 19 Servings

15 15 30

Ingredients

1 pound bulk hot Johnsonville® Ground 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
19 egg roll wrappers
Oil for frying

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the beans, Mexicorn, tomatoes and rice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm. Yield: 19 egg rolls.

Originally published as Southwestern Egg Rolls in Simple & Delicious July/August 2006, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Southwestern Egg Rolls

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Reviewed on Dec. 03, 2012 by katlaydee3

I loved these. As another reviewer said, they taste just like the ones served at restaurants, maybe better.

Reviewed on Nov. 21, 2010 by monkeymk70

These are amazing! So easy to make also. They tasted exactly like the ones you get as appetizers at a chain restaurant. I am going to try making them as appetizers by using wonton wraps. Cook, freeze and then bake to reheat and serve.

Reviewed on Sep. 19, 2009 by lynn-deana

I've made these with my mother in law a year ago. they were simple and fun. I've the craving again.