Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

Recipe by Sharon123
READY IN: 1hr 10mins




  • Cook rice according to package directions, using 1 teaspoon salt.
  • Cool completely.
  • If using soyrizo, there is no need to brown it.
  • If using real meat, now is when you would brown it.
  • If using meatless patties or crumbles, you would want to heat them.
  • Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
  • 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.
  • Pour oil into heavy Dutch oven; heat to 375 degrees F.
  • 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.
  • Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
  • Garnish, if desired.
  • 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.
  • To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
  • Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
  • Arrange bell pepper on a serving plate, and fill with sauce.