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    You are in: Home / Recipes / Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce Recipe
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    Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

    Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce. Photo by CandyTX

    1/4 Photos of Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    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.

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    Ingredients:

    Yield:

    egg rolls

    Units: US | Metric

    • 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

    Garnish

    Directions:

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

    Ratings & Reviews:

    • on March 10, 2004

      55

      The flavor in these is great, and I found that they freeze really well. I thawed them for a few minutes in the microwave, then popped them in the toaster oven till they were crispy again. I didn't care for the dipping sauce, but I think there might be an ingredient or two missing. Edited: I made more filling than I had wrappers for, and had the leftover in the fridge. It was a cold, damp evening, so I heated some frozen turkey broth left over from the smoked T'giving turkey. I added this filling, diced chicken and a splash of white wine. Made an awesome soup!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2013

      55

      Disclaimer: I made these, but from the original Southern Living recipe, not this one. I made them with hot sausage. I made the rice and put together the meat mixture (minus the rice and cheese) the night before cooking them. I also made the dipping sauce the night before. Then, I assembled the filling and started making the egg rolls. I had never fried anything in my entire cooking experience, but this went ok. I was able to make 33 eggrolls from the recipe, and they were not skinny. I thought that the dipping sauce was too runny, I would omit the sour cream next time and add some salt - it just needed something. My grocery store doesn't carry the diced Mexican tomatoes, so I used diced with chilies that I could find. Bottom line - everyone LOVED these egg rolls, totally raved about them, and I'm going to make them again for a pot luck I'm attending this weekend.<br/>Update 9/24 - I've made these 4 more times, and even though they do take some time, they are totally worth it. I have nailed the dipping sauce - I only use 1 can of Rotel tomatoes, and no sour cream, and I add about 1 tsp of sea salt. It's perfect.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2011

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

    Serving Size: 1 (2359 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 160.8
     
    Calories from Fat 43
    26%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 20.9 mg
    6%
    Sodium 392.1 mg
    16%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.5 g
    2%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    yellow rice

    soy chorizo

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