Go Back
tex mex eggrolls

Tex Mex Eggrolls with Cilantro Dipping Sauce

One of the best appetizers you'll ever make!
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

Ingredients
  

Eggrolls

  • 1 5-ounce package yellow rice
  • 1 teaspoon salt
  • 1 pound ground hot pork sausage
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can Mexican-style diced tomatoes, undrained
  • 2 cups 8 ounces shredded Monterey Jack cheese
  • 6 green onions finely chopped
  • 1 1.25-ounce package taco seasoning mix
  • 30 egg roll wrappers
  • 1 large egg lightly beaten
  • 4 cups peanut oil

Creamy Cilantro Dipping Sauce

  • 2 10-ounce cans Mexican-style diced tomatoes (I use Rotel mild)
  • 1 8-ounce package cream cheese, softened
  • 2 cups loosely packed fresh cilantro leaves about 1 bunch
  • 3 garlic cloves minced
  • Garnish: finely chopped fresh cilantro leaves

Instructions
 

  • 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. Chill filling for 1-2 hours or overnight.
  • Pour oil into heavy Dutch oven; heat to 375 degrees F.
  • 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.
  • 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.

Cilantro Dipping Sauce

  • Process first 5 ingredients in a food processor until smooth.

Notes

Total time does not include chilling time.
Adapted from Food Network