Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

Chorizo California Avocado Egg Roll

By B. David Miyares | August 8, 2018

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

Ingredients:

Chorizo Filling (recipe follows)
5 Fresh California Avocados, peeled, pitted, sliced
36 egg roll wrappers
2 eggs, beaten (for egg wash)
Vegetable oil for frying
3 cups pico de gallo (salsa fresca)
1 1⁄2 cups chipotle buttermilk ranch dressing

For Chorizo Filling: (Yield: 9 cups)

1 3⁄4 lb. 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 1⁄2 oz.)

Procedure: 

  • For Chorizo Filling: 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 eggroll wrapper at a time and scoop 1⁄4 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 eggrolls in batches until golden brown, about 5 minutes.
  • Cut the eggrolls in half on the bias. Place 3 eggrolls (6halves) on each plate along with 1⁄4 cup pico de gallo and 2 Tbsp. chipotle buttermilk ranch dressing and serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Recipe courtesy of the California Avocado Commission.

Related Articles Read More >

Master Menu-Writing Designed Around Budgets at #CheftoChef2023
J. Kevin Walker, CMC, AAC, Invites You to Attend Chef to Chef 2023
Fresh Mango Gazpacho
Jacksonville G&CC Wows Members with Game of Thrones Chef’s Table [Slideshow]

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe