We took a game-day classic and gave it a Texas twist. Crispy on the outside and stuffed with smoky Kountry Boys Pan-Style Sausage, beans and spice, these egg rolls are made for sharing — just don’t expect any leftovers.
Difficulty: Moderate
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Serves: 6
INGREDIENTS
3 tablespoons avocado oil
1/2 cup finely diced bell pepper
1/2 cup finely diced red onion
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
2 tablespoons lime juice
4 cups baby spinach
1/2 cup chicken broth
1 cup shredded pepper or Monterey Jack cheese
1/4 cup chopped cilantro
8 large flour tortillas
INSTRUCTIONS
In the same skillet, heat 1 tablespoon of the avocado oil over medium heat. Cook the bell pepper, red onion and garlic until softened. Add salt, pepper, chili powder and cumin and toast for 1 minute.
Return the sausage to the skillet, then add the black beans, corn, lime juice, hot sauce and chicken broth. Cook for 2 - 3 minutes, until slightly thickened, then add spinach and cook for about two minutes more, until spinach has wilted.
Remove the mixture from heat and stir in cheese and cilantro. Let mixture cool for about 5 minutes before assembling the egg rolls.
To make the egg rolls, lay a tortilla on a flat surface. Place 1/3 cup of filling in the center of the tortilla, fold in the sides and roll up tightly, like a burrito. Repeat with remaining tortillas and filling.
Heat the remaining 2 tablespoons of avocado oil on a griddle or in cast-iron skillet. Working in batches, if necessary, place the egg rolls seam-side down in the hot oil and cook until golden, about 1 - 2 minutes per side. Transfer to a paper towel-lined plate to cool.
Cut each eggroll diagonally and serve with ranch dressing or salsa.
Description
There’s nothing like a mashup that takes two crowd favorites and turns them into one bold Texas bite. These Lone Star Sausage Egg Rolls do just that — all the crispy golden crunch you love from an egg roll filled with smoky Kountry Boys Sausage and a little Southwestern kick. They’re hearty enough for supper but right at home on the tailgate table, snack spread or next to a cold beer after a long day.
If you grew up in Texas, you know our kind of comfort food doesn’t come from fancy ingredients — it comes from good sausage, fresh veggies and a little heat. This recipe hits all those marks. We start with Kountry Boys pan-style Sausage — Original if you want a true down-home flavor or Hot if you like that extra kick — then build layers of flavor from the skillet up. Once you get that sizzle going, you’ll know you’re in for something special.
Filling ’Em Up Texas-Style
While this dish looks like something you’d order at a restaurant, it’s surprisingly easy to pull together at home. Brown up that sausage until it’s perfectly crumbly, then toss in bell peppers, onions and garlic to get the kitchen smelling like a Texas fairground cookoff. Chili powder and cumin bring out that deep, earthy spice while black beans and corn give every bite a little pop and texture. A squeeze of lime and a handful of spinach brighten it all up, making the filling hearty but never heavy.
Once that cheese melts in you’ve got a creamy spicy smoky mixture that’s downright addictive. The hardest part might be waiting for the filling to cool before rolling, but trust us, it’s worth it.
Roll, Fry, Repeat
Rolling these egg rolls is about as easy as it gets. You’re basically making little burritos — spoon a bit of filling into the center, fold in the sides and roll it up tight. Using a large flour tortilla makes things simple and sturdy.
When you’re ready to cook, grab a cast-iron skillet or griddle, heat a little avocado oil and let that tortilla hit the pan seam-side down. You’ll hear that perfect sizzle right away. Give each side a quick minute or two until golden and crispy, then move them to a paper towel-lined plate. That’s all it takes to turn simple ingredients into something that’ll make folks line up for seconds.
Serve ’em hot with ranch, salsa or both if you’re feeling bold. The creamy ranch cools things down while the salsa keeps the spice alive. Either way, it’s that kind of bite that disappears fast so you might want to make a double batch.
A Texas Twist Worth Sharing
These sausage egg rolls are proof that Texas comfort food doesn’t have to stick to tradition. Whether you’re hosting a backyard hang, heading out for game day or just want something different for supper, they’re guaranteed to please. The crispy shell, smoky sausage and hit of spice — it’s everything we love about Texas cooking wrapped up in one perfect bite.
Make ’em once and they’ll earn a spot in your regular rotation. Because at the end of the day good food isn’t about fancy plates — it’s about flavor, family and recipes worth sharing.
Looking for more ways to load up your plate? Check out other savory favorites like our Sausage and Corn Fritters and our Boudin Balls.