Texas / Mexico
- 1 paki (5-oz) di arroz hel
- 1 telep di salu
- 1 liber di sausage di porko pika
- 1 bleki (15-oz) di bonchi pretu. Basha e awa afo y hawa e bonchinan ku awa
- 1 bleki (14.5-oz) di tomati korta na bloki. Basha e awa afo
- 2 kopi (8oz) di keshi Montery Jack raspa
- 6 Sibollo korta chiki chiki
- 1 paki di taco seasoning mix
- 28 pida di mansa di lumpia for di paki
- 1 webu grandi. Batiele den un konchi
- 4 kopi di zeta di pinda
- Cook rice according to package direction, using 1 tsp of salt
- Let it cool completely
- Cook sausage in a skillet over medium heat 8 to 10 minutes, stirring until it crumbles and is no longer pink
- Drain well and let it cool
- Mix together the rice, sausage, black beans, tomatoes, cheese,onions, and seasoning mix together in a bowl.
- Spoon about 1/3 cup of bowl 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 of filling.
- Lightly brush remaining corner with egg
- Tightly roll filled end towards the remaining corner and press lightly to seal
- Pour oil into a heavy Dutch oven and bring heat to 375 ° F
- Fry egg rolls in batches for about 2 to 3 minutes or until golden
- Drain on wire rack over paper towels
- Serve with Creamy Cilantro Dipping Sauce
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