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Southwestern Egg Rolls

 Southwestern Egg Rolls
“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.
19 ServingsPrep/Total Time: 30 min.


  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Southwestern Egg Rolls (continued)

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