Mexican Egg Rolls Recipe

Directions:

1. Cook rice in 2qt saucepan according to package. Cool.
2. Cook sausage in skillet over medium heat, breaking sausage into small pieces as it cooks. Cook until sausage is no longer pink. Drain well and let cool completely.
3. In a large bowl, stir together: Sausage and rice. Add remaining ingredients for egg rolls. *** Can be made ahead of time and stored in the refrigerator until you're ready to assemble/fry egg rolls.
4. Open egg roll skin package and keep skins covered with damp kitchen towel while working. Place bowl of water in your work area to use to 'seal' the egg roll skin in place. Keep paper towels in the area for drying your fingers while working and for draining egg rolls after frying.
5. Place egg roll skin on work surface, laying it in a 'diamond' shape while you work with it. Spoon approximately 1/3c egg roll mixture into center of egg roll skin. Take bottom point of skin, fold up toward top point, covering the filling. Fold left and right corners over the center and press down to secure filling into a 'package' shape. Dampen your fingers in the water and moisten the remaining edges of the egg roll then roll covered filling up over moistened edges - final shape should be cylindrical and edges should be sealed well.
6. Keep filled egg rolls covered with 2nd dampened kitchen towel until all egg rolls are filled and ready for frying.
7. Heat oil to 400 degrees. Fry egg rolls 3 at a time (do not crowd) until browned; approximately 4-5 minutes.
8. Cilantro-Queso Dip:
9. Process cream cheese, salt and garlic till smooth. Add remaining ingredients and pulse until well blended and smooth. Pour sauce into serving bowl and serve with hot egg rolls.
10. Drain egg rolls on paper towels. Serve hot with Cilantro-Queso sauce for dipping.