Southwestern Egg Rolls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 19
• 1 lb bulk hot italian sausage
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexicorn, drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (8 7/8 ounce) package ready-to-serve spanish rice
• 19 egg roll wraps
• oil (for frying)

Recipe

• 1 in a large skillet, cook sausage over medium heat until no longer pink; drain. stir in the beans, mexicorn, tomatoes and rice. bring to a boil. reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
• 2 place 1/3 cup sausage mixture in the center of each egg roll wrapper. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner with water; roll up tightly to seal.
• 3 in an electric skillet, heat 1 inches of oil to 375°. fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. drain on paper towels. serve warm.