I have a friend that LOVES chorizo! I thought of her when I saw this recipe…I have made these once and they are a huge hit! They are time consuming but definitely worth the wait! Please feel free to let me know what you think, I obtained this recipe from my Taste of Home cook book!
Makes: 4 dozen
Here’s what you’ll need:
1/2 cup mayonnaise
1/2 cup sour cream
2 ounces cream cheese, softened
2 Tbsp cilantro, minced (or 1 Tbsp dried)
1 Tbsp chipotle peppers in adobo sauce
Dipping Sauce Directions:
In a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving.
Here’s what you’ll need for Egg Rolls:
6 ounces uncooked chorizo (or bulk spicy pork sausage)
2 cups crumbled queso fresco (cheese)
1/4 cup enchilada sauce
1/4 cup green chilies
1 pkg (12 ounces) wonton wrappers
In a large skillet, cook chorizo over medium-heat until no longer pink; drain. Stir in the queso fresco (cheese), enchilada sauce, and chilies.
Position a wonton wrapper with one point toward you. Place 2 tsp of chorizo mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wonton wrappers and filling.
In an electric skillet (or regular large skillet), heat 1-inch of oil to 375 degrees. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels and serve warm with dipping sauce.