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Southwestern Egg Rolls Recipe
Southwestern Egg Rolls Recipe photo by Taste of Home

Southwestern Egg Rolls Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

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

Nutritional Facts

1 egg roll (calculated without sour cream and guacamole) equals 333 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 643 mg sodium, 31 g carbohydrate, 2 g fiber, 10 g protein.

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. Yield: 1-1/2 dozen.
Originally published as Southwestern Egg Rolls in Simple & Delicious July/August 2006, p14

Nutritional Facts

1 egg roll (calculated without sour cream and guacamole) equals 333 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 643 mg sodium, 31 g carbohydrate, 2 g fiber, 10 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Southwestern Egg Rolls

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 3, 2012

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

MY REVIEW
Reviewed Nov. 21, 2010

"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."

MY REVIEW
Reviewed Sep. 19, 2009

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

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