Tex Mex Egg Ross with Cream Cilantro Dipping Sauce

1 (5 oz) package Spanish Rice
(or use rice w/chili & cumin seasoning & salsa juice w/chicken stock)
1 tsp. salt
1 lb ground hot pork sausage
6 green onions, finely chopped
1 (15 oz) can black beans, rinsed & drained
1 (1.25 oz) envelope taco seasoning mix
1 (14.5 oz) can petite diced tomatoes w/mild green chilies, undrained
8 oz. shredded Monterey Jack cheese
28 egg roll wrappers (or won ton wrappers to make hors d'oeuvres)
1 large egg, lightly beaten
2 c. peanut oil
3/4 c. loosely packed fresh cilantro leaves

*Cook rice according to package directions, using 1 tsp. salt. Cool.
*Cook sausage in a skillet over med. heat, stirring until it crumbles & is no longer pink; drain well. Cool.
*Stir together rice, sausage, black beans & next 3 ingredients in a large bowl.
*Spoon about 1/3 c. rice mixture in center of each egg wrapper.
*Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left & right corners over filling.
*Lightly brush corner w/egg; tightly roll, gently press to seal.
*Pour oil in a heavy Dutch oven; heat to 375 degrees.
*Fry egg rolls, in batches, 2-3 min or until golden.
*Drain on a wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce.

Creamy Cilantro Dipping Sauce:
1 (8oz) package cream cheese, softened
1 c. sour cream
3 small garlic cloves, minced
2 (10 oz) cans Mexican festival diced tomatoes w/lime juice & cilantro, undrained
2 c. loosely packed fresh cilantro (about 1 bunch)
*You can 1/2 the dipping sauce recipe...it makes a lot.
*Process first 5 ingredients in a food processor until smooth.
*Garnish with finely chopped cilantro
*Serve egg rolls with dipping sauce.