Difficulty: Easy - for beginners
Serves: 19 servings
â€¢1 pound bulk hot Johnsonville® Ground Sausage
â€¢1 can (15 ounces) black beans, rinsed and drained
â€¢1 can (11 ounces) Mexicorn, drained
â€¢1 can (10 ounces) diced tomatoes and green chilies, undrained
â€¢1 package (8.8 ounces) ready-to-serve Spanish rice
â€¢19 egg roll wrappers
â€¢Oil for frying
â€¢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.
â€¢ 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.
â€¢ 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.