Ingredients
1 pound bulk hot Italian sausage1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 package (8.8 ounces) ready-to-serve Spanish rice18 egg roll wrappersOil for fryingOptional: Sour cream and guacamole
Preparation
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
With 1 corner of an egg roll wrapper facing you, place 1/3 cup filling just below center. (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 1 in. oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.
