Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

Sharon123's Note:

This came from the Southern Living Cook-Off Contest and was adjusted to make a meatless meal. You may use real meat.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Yield: 28 egg rolls

• 1 (5 ounce) package yellow rice
• 1 teaspoon salt
• 1 lb ground soy chorizo (meatless chorizo "sausage" You may use meatless crumbles or broken up meatless sausage patties)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
• 2 cups shredded monterey jack cheese (8 ounces)
• 6 green onions, finely chopped
• 1 (1 1/4 ounce) package taco seasoning mix (If using the soyrizo-you may eliminate the taco mix)
• 28 egg roll wraps
• 1 egg, lightly beaten

Creamy Cilantro Dipping Sauce

• 1 cup sour cream
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro
• 1/4 cup salsa (of your choice)
• 2 scallions

Garnish

• finely chopped fresh cilantro leaves

Directions:

1. Cook rice according to package directions, using 1 teaspoon salt.
2. Cool completely.
3. If using soyrizo, there is no need to brown it.
4. If using real meat, now is when you would brown it.
5. If using meatless patties or crumbles, you would want to heat them.
6. Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
7. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper.
8. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
9. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
10. Pour oil into heavy Dutch oven; heat to 375 degrees F.
11. Fry egg rolls, in batches, 2 to 3 minutes or until golden.
12. Drain on wire rack over paper towels.
13. Serve with Creamy Cilantro Dipping Sauce.
14. Garnish, if desired.
15. Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
16. Garnish, if desired.
17. To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.
18. To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
19. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
20. Arrange bell pepper on a serving plate, and fill with sauce.

Reviews

[MixingItAllUp]

I made these using chorizo sausage and they really hit the spot!

[Mindelicious]

Loved this recipe Sharon!! I veganized this and it turned out wonderful!! I was going to use vegan cheese shreds but after reading the reviews & some said it was good without I just added some nutritional yeast instead. We did try some with corn and then some in corn tortillas as well. All were great! DH said he was expecting them to be a bit spicier so next time I'll use the hot Rotel (I used the original). I think this would also be great with the Mexican Cilantro & Lime Rotel. Thanks for another keeper Sharon!! Napped for Veg*n Swap 25!!

[megs_]

I only made the sauce, but man, was it good. I used reduced fat sour cream and no scallions. I was looking for a nice substitute for quacamole to go with my fajitas as my grocery store has been out of avocados for way too long! This hit the spot - very fresh tasting and yummy. :)