Ingredients 1 package of egg roll wrappers (24)1 can refried beans1 log of beef chorizo1 onion, diced1/2 can chipotle peppers, drained and chopped1 bunch cilantro, chopped1 block queso fresco, crumbled2 cups shredded cabbage 1/2 cup crema (mexican sour cream)1 lime, juiced2 tablespoons cilantro, chopped1/4 tsp salt Instructions
- Saute chorizo over medium-high heat for about 10 minutes. Add in the onions and saute for about 5 minutes more. Remove from pan and put in a mixing bowl.
- Add the refried beans and chipotle peppers to the mixing bowl and stir to combine.
- Layer your egg roll fillings onto your egg roll wrapper: cabbage, bean mixture, cheese, then cilantro. Roll (see cooking lesson below).
- At this point you could deep fry them in hot oil. To bake: Line up filled egg rolls on a lightly greased baking sheet. Spray the tops with cooking spray. Bake at 400 degrees for 20-25 minutes until they are nicely browned.
- For the cilantro-lime crema, combine the crema, lime juice, cilantro and salt. Whisk to combine. How to fold an egg roll in one easy picture tutorial: Δ Δ
