Tex Mex Egg Rolls Food

SOUTHWESTERN EGG ROLLS

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., With 1 corner of an egg roll facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• 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. 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.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. 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.

TEX MEX EGG ROLLS

Steps:

• Season chicken breast with salt and pepper (on both sides).
• Grill for 4 to 5 minutes per side or until done.
• In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
• Add the red pepper and onion and sauté for a few minutes, until tender.
• Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
• Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
• Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
• Remove pan from heat and add the cheese.
• Stir until the cheese is mixed in well and melted.
• Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
• Spoon approximately two tablespoons of the chicken mixture into the center.
• Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
• If desired, place a toothpick in it to hold, then arrange on a plate.
• Cover the plate with plastic wrap and freeze for at least 6 hours.
• (or overnight).
• Make the dip by combining all ingredients in a bowl.
• Spoon into container and refrigerate until needed.
• Preheat frying oil to 375 degrees.
• Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
• Place on a warm plate lined with paper towels to drain.
• Slice each eggroll diagonally and serve with dipping sauce.