Tex-Mex Egg Roll / Lumpia Style di Tex-Mex
Tex-Mex Egg Roll / Lumpia Style di Tex-Mex
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Submitted by : Antillean Eats
Submit Date : November 19, 2018, 11:26 pm
Antillean Eats Social


The Tex-Mex eggroll or AKA southwestern eggroll, is a lightly spicy eggroll that is very flavorfull and delicious eggroll that i needed to share with all of you.


  • 1 (5-oz) package yellow rice
  • 1 teaspoon of salt
  • 1 lb ground hot pork sausage
  • 1 (15-oz) can black beans drained and rinsed
  • 1 (14.5 oz) can Mexican-style diced tomatoes, undrained
  • 2 cups (8 oz) shredded Monterey Jack Cheese
  • 6 green onions, finely chopped
  • 1 (1.25oz) package taco seasoning mix
  • 28 egg roll wrappers
  • 1 large egg, lightly beaten
  • 4 cups peanut oil


  1. Cook rice according to package direction, using 1 tsp of salt
  2. Let it cool completely
  3. Cook sausage in a skillet over medium heat 8 to 10 minutes, stirring until it crumbles and is no longer pink
  4. Drain well and let it cool
  5. Mix together the rice, sausage, black beans, tomatoes, cheese,onions, and seasoning mix together in a bowl.
  6. Spoon about 1/3 cup of bowl mixture in center of each egg roll wrapper
  7. Fold top corner of wrapper over filling, tucking tip of corner under filling.
  8. Fold left and right corners of filling.
  9. Lightly brush remaining corner with egg
  10. Tightly roll filled end towards the remaining corner and press lightly to seal
  11. Pour oil into a heavy Dutch oven and bring heat to 375 ° F
  12. Fry egg rolls in batches for about 2 to 3 minutes or until golden
  13. Drain on wire rack over paper towels
  14. Serve with Creamy Cilantro Dipping Sauce