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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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19 Servings
Prep/Total Time: 30 min.

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
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.

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

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