Chorizo Avocado Egg Rolls
Chef Kenneth Danko
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.
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
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
- 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