Chorizo California Avocado Egg Roll

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Serves: 12
    Yield: 12 shared appetizer plates (3 rolls per plate)
    Chorizo Filling, (recipe follows)
  Fresh California Avocados*, peeled, pitted, sliced
36    egg roll wrappers
  eggs, beaten (for egg wash)
  As needed  vegetable oil for frying
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
tsp.  ground black pepper
tsp.  ground cumin
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.)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Chorizo Filling:

  1. 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.
  2. Cool the mixture and stir in black beans and corn.


  1. 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.
  2. Heat vegetable oil to 350°F. Fry the egg rolls in batches until golden brown, about 5 minutes.
  3. 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.

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Chef Kenneth Danko, Devilicious Eatery, Temecula, CA

Recipe courtesy ofChef Kenneth Danko, Devilicious Eatery, Temecula, CA

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