Sunday, July 5, 2009

Southwestern Egg Rolls

One appetizer on our Fourth of July menu was Southwestern Egg Rolls. This is a simple recipe to make (as long as you are comfortable frying food) and is a hit with guests of all ages. I used leftover Citrus Black Beans combined with yellow rice and taco meat and then rolled the filling in egg roll wrappers (these are available in the produce section of the grocery store). You could also serve these as an dinner entrée.

Southwestern Egg Rolls
1 package yellow rice
1 1/2 lb. ground beef
1 envelope taco seasoning mix
1 can black beans, drained and rinsed
1 (8-oz.) package shredded Mexican cheese blend
Egg roll wrappers

1. Cook yellow rice according to package instructions.
2. Meanwhile, sauté ground beef until cooked and crumbled. Drain. Stir in 1 envelope lower-sodium taco seasoning mix and 3/4 cup water.
3. Combine rice, ground beef mixture, black beans, and cheese in a bowl. Place about 3 Tbsp. rice mixture in center of each egg roll wrapper; fold up bottom of wrapper, fold in sides, and then roll up. Use your finger to place a little water on the top corner of each egg roll wrapper to seal.
4. Pour peanut oil to the depth of 2 inches in a Dutch oven. Cook egg rolls, in batches, in hot oil until done. Drain on paper towels. Serve with salsa, guacamole, and sour cream, if desired.

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