Tex-Mex Egg Rolls with Creamy Cilanto Dipping Sauce
- 1 5oz package yellow rice
- 1 tsp salt
- 1 pd of ground soy chorizo (or you can use reg chorizo)
- 1 15 ounce can of black beans, rinsed and drained.
- 1 14 1/2 ounce can of mexican style tomatoes, undrained
- 2 cup shredded montery jack cheese
- 6 green onions, finely chopped
- 1 1 1/4 ounce pack of taco seasoning (if you use soyrizo you don't need the taco mix
- 28 egg roll wrappers
- 1 egg, lightly beaten
- 1 cup sour cream
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro
- 1/4 cup salsa of your choice
- 2 scallions
- cook rice according to package directions using 1teaspoon of salt.
- cool completely
- if using soyrizo there is no need to brown it, if using real meat now is when you brown it.
- stir together rice, "sausage", black beans, and next 4 ingredients in a bowl.
- spoon in 1/3 cup of rice mixture in each eggroll wrapper
- 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, rightly roll filled end toward the remaining corner and gently press to seal.
- pour oil in a heave dutch oven and heat to 375F
- Fry eggrolls in batches for 2 to 3 min or until golden brown.
- drain on paper towels.
- make sauce by placing all 5 ingredients in a food processor.
- serve eggrolls with the sauce.
- to freeze assemble the eggroll but do not fry.
- instead roll up on a baking sheet and freeze until firm then transfer to a freezer bag
- to serve just thaw in fridge or microwave and fry as directed.
- This is a googled recipe that was adapted from a Southern living cookoff contest to make it meatless, not by me may I add.
- Had this at a bday party and they are the bomb!
yellow rice, salt, chorizo, black beans, tomatoes, jack cheese, green onions, pack of taco, egg roll wrappers, egg, sour cream, garlic, fresh cilantro, salsa of your choice, scallions
Taken from cookpad.com/us/recipes/336091-tex-mex-egg-rolls-with-creamy-cilanto-dipping-sauce (may not work)