Chorizo Avocado Egg Rolls
Chef Kenneth Danko
Devilicious Eatery
Temecula, Calif.
Chef Kenneth Danko fuses Latin flavors into an Asian platform, relying on housemade chorizo and fresh, local produce to make these egg rolls a successful mashup. Although the recipe is pictured on a serving plate, the egg rolls can be also be menued as a portable snack to grab and go.
Ingredients
Chorizo filling
1¾ cups ground pork
½ cup white vinegar
3½ tbsp. chili powder
2½ tbsp. paprika
2 tbsp. minced fresh garlic
3½ tsp. salt
2 tsp. ground black pepper
2 tsp. ground cumin
2¾ cups cooked black beans
2 ¾ cups cooked corn kernels
Egg rolls
36 egg roll wrappers
5 avocados, peeled, pitted and sliced
2 eggs, beaten (for egg wash)
Vegetable oil, for frying
3 cups pico de gallo
1½ cups chipotle buttermilk ranch dressing
Steps
- For chorizo filling: In large bowl, combine pork, vinegar, chili powder, paprika, garlic, salt, pepper and cumin; mix well. Heat a large skillet over medium heat. Add pork mixture; cook 10 to 15 minutes, stirring often, until thoroughly cooked through.
- Remove chorizo from heat and let cool. Stir in black beans and corn.
- To assemble, lay out one egg roll wrapper at a time and scoop ¼ cup chorizo filling into center. Place 2 to 3 avocado slices on top of chorizo.
- With brush, egg wash the edges of the egg roll wrapper. Roll up to enclose filling, removing excess air. Repeat with remaining egg roll wrappers and filling.
- Heat vegetable oil in large saucepan or deep fryer to 350 F. Fry egg rolls in batches until golden brown, about 5 minutes.
- To serve, cut egg rolls in half on the bias. Place 2 to 4 halves on a plate along with pico de gallo and buttermilk ranch dressing.
Photo courtesy of California Avocado Commission