Chorizo California Avocado Egg Roll

HomeRecipesMeals & DishesAppetizersChorizo California Avocado Egg Roll

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Serves: 12

Ingredients
Instructions

Yield: 12 shared appetizer plates (3 rolls per plate) Chorizo Filling, (recipe follows) 5 Fresh California Avocados*, peeled, pitted, sliced 36 egg roll wrappers 2 eggs, beaten (for egg wash) As needed vegetable oil for frying 3 cups pico de gallo (salsa fresca) 1 1/2 cups chipotle buttermilk ranch dressing Chorizo Filling (Yield: 9 cups) 1 3/4 ground pork 3 1/2 Tbsp. chili powder 2 1/2 Tbsp. Paprika 3 1/2 tsp. salt 2 tsp. ground black pepper 2 tsp. ground cumin 2 Tbsp. minced garlic 1/2 cup white vinegar 2 3/4 cups black beans (19 oz.) 2 3/4 cups corn kernels (16 ½ oz.)

Chorizo Filling:

Mix pork, spices, garlic and vinegar in a bowl to combine. Heat a pan over medium heat. Add the pork mixture and cook until thoroughly cooked through, 10-15 minutes.
Cool the mixture and stir in black beans and corn.

Assemble:

Lay out one egg roll wrapper at a time and scoop ¼ cup Chorizo Filling into the center of the wrapper. Place 2-3 slices of avocado on top of the chorizo. Using a brush, egg wash the edges of the egg roll wrapper. Roll the egg roll, removing excess air. Repeat with remaining egg roll wrappers.
Heat vegetable oil to 350°F. Fry the egg rolls in batches until golden brown, about 5 minutes.
Cut the egg rolls in half on the bias. Place 3 egg rolls (6 halves) on each plate along with ¼ cup pico de gallo and 2 Tbsp. chipotle buttermilk ranch dressing and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.