Recipe by Chef Kenneth Danko, Devilicious Eatery, Temecula, CA; recipe and photo courtesy of California Avocado Commission
Makes 12 shared appetizer plates (3 rolls per plate)
Chorizo Filling (recipe below)
5 Fresh California Avocados*, peeled, pitted, sliced
36 egg roll wrappers
2 eggs, beaten (for egg wash)
As needed vegetable oil for frying
3 c. pico de gallo (salsa fresca)
1½ c. chipotle buttermilk ranch dressing
The Chorizo Filling
Makes 9 cups
1¾ c. ground pork
3½ T. chili powder
2½ T. paprika
3½ t. salt
2 t. ground black pepper
2 t. ground cumin
2 T. minced garlic
½ c. white vinegar
2 ¾.c. black beans (19 oz.)
2 ¾ c. corn kernels (16 ½ oz.)
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.
To 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.
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