Ingredients:
1 (5 ounce) package yellow rice (I bought the packet that you just heat in the microwave for 60 seconds...save you tons of time)
1 teaspoon salt
1 pound ground hot pork sausage (I used Reduced Fat mild or you could substitue with chicken)
1 (15-ounce) can black beans, rinsed and drained
1 (14.5 -ounce) can Mexican style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterrey Jack cheese
6 green onions, finely chopped
1 (1.25 ounce) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil (I used Canola oil...much healthier)
Instructions:
Cook rice using 1 teaspoon salt. Cool completely
Cook sausage in a skillet over medium heat, stirring until it crumbles an is no longer pink; drain well. Let cool.
Stir together rice, sausage, black beans, and next 4 ingredients in a large bowel. Spoon about 1/3 cup of mixture into center of each egg roll 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*; tightly roll filled end toward the remaining corner, and gently press to seal.
(*I used water instead of egg)
Pour oil into heavy Dutch oven (I used my wok); heat to 375 degrees F. Fry egg rolls, in batches, 2 or 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Sauce. Devour immediately!
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Creamy Cilantro Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese softened (I used Fat Free)
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream (I used Fat Free)
3 garlic cloves, minced
Process all ingredients in a food processor until smooth.
(for the health cautious...you could probably bake these in the oven instead of frying. I'm going to try that next time)
1 comment:
These are absolutely amazing! You gone and done a good thing Kacey!
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