Mini Sausage Chimichangas

This is Hayley's recipe that I found in my email. She served it at a dinner group at April P.s house.

1 pkg. Hot Flavor Jimmy Dean roll pork sausage
1/4 c. finely chopped onion
1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. minced garlic
2 Tbs. lime juice
1 c. shredded Mexican cheese blend
1 pkg. (16 oz.) refrigerated egg roll wrappers
Vegetable oil for frying

Jalapeno Cream Sauce

1/4 c. lime juice
1/4 c. finely chopped jalapeno peppers
2 c. sour cream
Salt to taste

In a large skillet, cook sausage, onion, cumin, and chili powder over med-high heat, stirring frequently until meat is no longer pink. Stir in garlic; remove from heat. Set aside to cool 5 mins. Transfer sausage to a large bowl; stir in lime juice and cheese.
For each chimichanga, place two round tablespoons of mixture on egg roll wrapper; roll according to package instructions. In a wok, dutch oven, or fryer, heat 3 inches of oil to 375*. Fry chimichangas, 3-4 at a time, 3 mins. or until deep golden brown. Drain on paper towels. For sauce, combine lime juice and jalapenos in a blender; blend until smooth. Add sour cream; mix on low speed until just blended. Season with salt. Serve with chimichangas.
Yield: 18-24 appetizers