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