Tex-Mex Egg Rolls

Tex-Mex Egg Rolls #SundaySupper

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 16
Author Micha @ Cookin' Mimi


  • 16 to 18 egg roll wrappers
  • 1 pound spicy breakfast sausage
  • 1 15 ounce can pinto beans , drained and rinsed
  • 1 10 ounce can mild tomatoes with diced green chiles
  • 2 cups shredded cheddar cheese
  • 2 Tablespoons homemade taco seasoning mix
  • Water
  • Oil for frying


  1. Crumble the sausage in a skillet and cook over moderate heat until cooked through
  2. Set aside and cool
  3. Combine the sausage, beans, diced tomatoes, cheese and taco seasoning in a bowl and mix well
  4. Heat 1/2 inch of oil in a heavy skillet
  5. Place an egg roll wrapper on a cutting board
  6. Place some water on the two edges away from you
  7. Place 1/4 to 1/3 cup of the filling 1/3 of the way from the edge closest to you
  8. Roll once, covering the filling
  9. Fold in the sides and continue rolling pressing to seal
  10. Fry in batches of three or four for two or three minutes per side
  11. Drain on paper towels