Clarion County Recipe of the Day: Southwestern Egg Rolls
Serve these spicy egg rolls with sour cream and guacamole as a special treat for your next gathering!
Southwestern Egg Rolls
1 pound bulk hot Italian sausage
1 – 15 oz. can black beans, rinsed and drained
1 – 11 oz. can Mexicorn, drained
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 – 8.8 oz. package ready-to-serve Spanish rice
18 egg roll wrappers
Oil for frying
Sour cream and guacamole
~In a large skillet, cook sausage over medium heat six to eight minutes or until no longer pink; drain. Stir in beans, Mexicorn, tomatoes, and rice; bring to a boil. Reduce heat; simmer, uncovered, five minutes, stirring occasionally.
~With one corner of an egg roll facing you, place 1/3 cup filling just below the center of the wrapper. (Note: 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 one inch of oil to 375°. Fry egg rolls, two at a time, for one to two minutes (or until golden brown), turning occasionally. Drain on paper towels.
~Serve with sour cream and guacamole.
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