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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 19 |
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These egg rolls also freeze well. They can be made ahead and fried frozen for quick convenience. Ingredients:
1 lb bulk hot italian sausage |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
1 (8 7/8 ounce) package ready-to-serve spanish rice |
19 egg roll wraps |
oil (for frying) |
Directions:
1. 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.
2. 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.
3. In an electric skillet, heat 1 inches 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.
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