Southwest Egg Roll Recipe

Ingredients

• 2 tsp converted rice (instant rice)
• 5 oz smoked Spanish chorizo, cooked
• 10 oz black canned beans, drained
• Half onion, diced
• Half red pepper, diced
• 1 fresh jalapeno, minced
• Half cup sweet kernel corn
• 1 garlic clove, minced
• 6 oz pepperjack cheese, shredded
• 10 egg roll wrappers (skins)
• 1 egg, beaten with a tsp water
• oil for frying
• Creamy cilantro dipping sauce:
• 10 oz Mexican style tomato sauce
• 4 oz cream cheese, softened
• 1 cup fresh cilantro, chopped
• Half cup sour cream
• 1 garlic clove chopped

Instructions

1. Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
2. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
3. Stir together rice, sausage, black beans, and next 5 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper top with cheese about 1 tablespoon. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
4. Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
5. Creamy Cilantro Dipping Sauce: Mix all ingredients in food processor, until smooth.
6. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
7. Serves 10