Time to Make It: 30-45 minutes Yield: 24 egg rolls Ingredients 1 package of egg roll wrappers (24) 1 can refried beans 1 log of beef chorizo 1 onion, diced 1/2 can chipotle peppers, drained and chopped 1 bunch cilantro, chopped 1 block queso fresco, crumbled 2 cups shredded cabbage 2 cups vegetable oil 1/2 cup crema (or sour cream) 1 lime, juiced 2 tablespoons cilantro, chopped 1/4 tsp salt Instructions
- Saute chorizo over medium-high heat for about 10 minutes. Add in the oniones and saute for about 5 minutes more. Remove from pan and put in a mixing bowl.
- Add the refried beans and chipotle peppers to the mixing bowl and stir to combine.
- Layer your egg roll fillings onto your egg roll wrapper: cabbage, bean mixture, cheese, then cilantro. Roll (see cooking lesson below).
- Fill a large skillet with enough vegetable oil to cover the bottom with about 1/2 inch oil. Heat to 350 degrees, adjusting the heat as needed to maintain 350 degrees. Working in small batches of 3-4, fry the eggrolls until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- For the cilantro-lime crema, combine the crema, lime juice, cilantro and salt. Whisk to combine.
- Serve eggrolls warm with dipping sauce. More Delish Appetizers: Δ Δ
