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Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce Recipe

Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce Recipe

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Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

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Ingredients:

Serving

1 (5-oz) package yellow rice
1 tsp salt
1 lb ground hot pork sausage
1 (15-oz) can black beans, rinsed and drained
1 (14.5-oz) can mexican-style diced tomatoes, undrained
2 cups (8 oz) shredded monterey jack cheese
6 green onions, finely chopped
1 (1.25-oz) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
creamy cilantro dipping sauce , recipe follows
garnish: fresh cilantro sprigs

Directions:

Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in 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.
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.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on .
2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.
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.
Yield: 3 cups
Prep Time: 10 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.04 Kcal (1583 kJ)
Calories from fat	337.72 Kcal
		% Daily Value*
Total Fat	37.52g	58%
Cholesterol	20.83mg	7%
Sodium	248.17mg	10%
Potassium	75.58mg	2%
Total Carbs	6.95g	2%
Sugars	0.22g	1%
Dietary Fiber	0.46g	2%
Protein	4.34g	9%
Vitamin C	0.6mg	1%
Iron	0.6mg	3%
Calcium	25.2mg	3%

Amount Per 100 g
Calories	565.79 Kcal (2369 kJ)
Calories from fat	505.46 Kcal
		% Daily Value*
Total Fat	56.16g	58%
Cholesterol	31.17mg	7%
Sodium	371.42mg	10%
Potassium	113.12mg	2%
Total Carbs	10.4g	2%
Sugars	0.33g	1%
Dietary Fiber	0.7g	2%
Protein	6.49g	9%
Vitamin C	1mg	1%
Iron	0.9mg	3%
Calcium	37.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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