Chorizo Mini Egg Rolls
So… I made that amazing “Latin Pizza Party” pizza recipe by follower and fellow New Yorker Nathan for my last YouTube episode and I had leftover chorizo. What do do with it, was my question.
I am not good at throwing food out with at least thinking about how I can repurpose it. I really wanted to use it on something that I never had with that ingredient before. I looked around my fridge and saw that I had some egg roll wrappers. I thought, this is it! I love anything fried! Anything with an Asian influence. So yes, I am going with egg rolls.
Then I am thinking about what else can go into these egg rolls that will still keep its spiciness but will add another flavor profile. I see Cotija cheese and I know that is it!
The egg rolls will turn a bit orange when you fry them because the chorizo will release its oil. That gives the egg roll an extra UMPH! that I know you will totally enjoy!
Ingredients
Pork chorizo (cooked, drained and cooled for about 10 minutes)
* you can reserve the oil to enhance other foods like scrambled eggs, fried eggs, butter, etc.
Cotija cheese, sliced into thin 2 inch slices
Egg rolls
Oil for frying (I used Mazola Corn OIl)
Directions
In a skillet, cook pork chorizo over medium high heat until cooked through. Drain its oil and divide.
Let cool for about 10 minutes.
* If you made the “Latin Pizza Party” pizza and are working with refrigerated chorizo leftovers, just heat the chorizo up in the microwave for 1 minute.
Place about 1 – 1/2 tbs chorizo on a flat egg roll wrap.
Add the cotija cheese and roll.
* See example below on how to roll. This was me making Cuban Egg Rolls, very delicious by the way!
In a skillet, heat oil over medium to high heat. About 1 inch deep.
Fry until crispy. Egg rolls will be a bit orange due to the oil that will be released by the chorizo. This will make them insanely delicious!
Fry, turning for about 4 to 5 minutes.
Chorizo Mini Egg Rolls
Ingredients
- 1/2 lb Pork chorizo, cooked, drained and cooled for about 10 minutes * you can reserve the oil to enhance other foods like scrambled eggs, fried eggs, butter, etc.
- 1/4 lbs Cotija cheese sliced into thin 2 inch slices
- Oil for frying I used Mazola Corn oil
- 1 pack egg roll wrappers 6 in. by 6 in.
Instructions
- In a skillet, cook pork chorizo over medium high heat until cooked through. Drain its oil and divide.
- Let cool for about 10 minutes.
* If you made the "Latin Pizza Party" pizza and are working with refrigerated chorizo leftovers, just heat the chorizo up in the microwave for 1 minute. - Place about 1 – 1/2 tbs chorizo on a flat egg roll wrap.
- Add the cotija cheese and roll.
* See example below on how to roll. This was me making Cuban Egg Rolls, very delicious by the way! - In a skillet, heat oil over medium to high heat. About 1 inch deep.
- Fry until crispy. Egg rolls will be a bit orange due to the oil that will be released by the chorizo.
- Fry, turning for about 4 to 5 minutes.
