Tex Mex Egg Rolls

I have never made egg rolls before, I've always been worried that I wouldn't roll them correctly and they would just come apart in the pan and end up a huge mess, but luckily I was wrong. These egg rolls were easy to make and stayed together perfectly, and as Randal loves all things tex mex I thought this would be the perfect recipe to attempt.   We both loved these, and Randal even said it was his favourite part of dinner and when that dinner includes one of his favourite things (sweet corn tamale cakes) you know these have to be good!

1 box yellow rice (I used Zatarains yellow rice)
1 lb hot pork sausage
1 can black beans
1 can rotel
2 cups shredded monterey jack
1 packet taco seasoning
Egg roll wrappers
1 large egg, beaten

Cook the yellow rice according to the directions on the box and leave to cool completely.

Cook the sausage until no longer pink, drain and leave to cool completely.

Stir together the rice, sausage, black beans, rotel, cheese and taco seasoning.

Place a third cup of mixture onto the center of each egg roll wrapper.  Fold top corner of wrapper over the filling, tucking the tip of the wrapper under the filling. Fold left and right corners over filling. Lightly brush the remaining corner with egg, tightly roll the filled end toward the remaining corner and press to seal.

Fry the egg rolls at 375 for 2 to 3 minutes until golden brown.





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