Tex Mex Egg Rolls

• 1 (5-oz) package rice (Your choice)
• 1 teaspoon salt
• 1 pound ground hot pork sausage
• 1 (15-oz) can black beans, rinsed and drained
• 1/2 bag (8-oz) frozen corn
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 6 green onions, finely chopped
• 1 (1.25-ounce) package taco seasoning mix
• 1 package egg roll wrappers (approx. 28)
• 1 large egg, lightly beaten
• 4 cups peanut oil
• Garnish: fresh cilantro sprigs

1. Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
2. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
3. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup 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 over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
4. Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. If you don't have a way to gauge the temperature like we didn't, place a deep pan with oil on stove top on High, fry for 2 to 3 minutes or until golden and crispy.
5. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 jalapeno, chopped
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Yields: 1 1/2 cups

Process first 5 ingredients in a food processor until smooth.

*NOTE: Also tastes great with Tomatillo Dressing in place of Cilantro Sauce!