Ingredients

• 1 (5-ounce) package yellow rice
• 1 teaspoon salt
• 1 pound ground hot pork sausage
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can Mexican-style diced tomatoes, undrained
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 6 green onions, finely chopped
• 1 (1.25-ounce) package taco seasoning mix
• 28 egg roll wrappers
• 1 large egg, lightly beaten
• 4 cups peanut oil
• Creamy Cilantro Dipping Sauce, recipe follows
• Garnish: fresh cilantro sprigs
• 2 (10-ounce) cans Mexican-style diced tomatoes
• 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
• finely chopped fresh cilantro leaves for garnish

Instructions

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 rice 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. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
5. Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.