Chorizo California Avocado Egg Roll

Serves: 12


Yield: 12 shared appetizer plates (3 rolls per plate)

Chorizo Filling

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.)

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit