Chorizo Mini Egg Rolls
Easy, spicy and a perfect appetizer for your next gathering!
Servings: 12 people
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.