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Chorizo California Avocado Egg Roll

Chorizo California Avocado Egg Roll


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Serving Size: 12

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)
As needed vegetable oil for frying
3 cups pico de gallo (salsa fresca)
1 1/2 cups chipotle buttermilk ranch dressing
Chorizo Filling(Yield: 9 cups)
1 3/4 lbs. 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 ½ oz.)

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Chorizo Filling:

  1. 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.
  2. Cool the mixture and stir in black beans and corn.


  1. Lay out one egg roll wrapper at a time and scoop ¼ 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.
  2. Heat vegetable oil to 350°F. Fry the egg rolls in batches until golden brown, about 5 minutes.
  3. Cut the egg rolls in half on the bias. Place 3 egg rolls (6 halves) on each plate along with ¼ cup pico de gallo and 2 Tbsp. chipotle buttermilk ranch dressing and serve.

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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • chorizo
  • egg roll

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