SOUTHWESTERN EGG ROLLS
At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. -Jacqueline Bower, Washington, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 333 calories, Fat 19g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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