Southwestern Egg Rolls

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Difficulty: Easy - for beginners
Serves: 19 servings

Preparation time:
Cooking time:

Ingredients

•1 pound bulk hot Johnsonville® Ground Sausage
•1 can (15 ounces) black beans, rinsed and drained
•1 can (11 ounces) Mexicorn, drained
•1 can (10 ounces) diced tomatoes and green chilies, undrained
•1 package (8.8 ounces) ready-to-serve Spanish rice
•19 egg roll wrappers
•Oil for frying

Method

•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.
• 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.
• In an electric skillet, heat 1 in. 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. Yield: 19 egg rolls.

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