You’re going to love these Oaxaca Cheese and Chorizo Egg Rolls. Spring rolls and egg rolls are probably familiar to you. The main difference between them is the wrapper. Spring roll wrappers are made of rice or flour, while egg roll wrappers are made of flour and egg – which is closer to the taste and texture of pasta. Now that the difference is clear, this recipe is for egg rolls.
These Southwestern Oaxaca Egg Rolls are inspired by Tex-Mex flavors. They’re filled with crispy gold chorizo, melted Tropical Oaxaca Cheese, crumbled Tropical Queso Fresco, beans, sweet corn, scallions, and cilantro. Unlike traditional fried egg rolls, these rolls are baked in the oven to reduce the fat content and avoid hot oil preparation.
We also tell you how to prepare an Avocado Crema dip with Tropical Crema Mexicana, so we keep the Tex-Mex theme. Serve these Oaxaca Cheese and Chorizo Egg Rolls as an appetizer at your next family party; everyone will love them!
- 1 ripe avocado, peeled, pitted and well mashed
- ½ cup Tropical Crema Mexicana
- 1 ounce package dry Ranch dressing and salad dressing
- 1 tablespoon chopped cilantro
- Remove casing from chorizos; crumble chorizo. In 10-inch skillet over medium heat, cook chorizo until well browned and cooked through on all sides, stirring frequently. Remove to bowl. Add corn, black beans, Qaxaca, Queso Fresco, scallions and cilantro. Toss to mix well.
- Place one egg roll wrap on work surface. Top with ¼ cup black bean filling. Fold bottom corner over filling, then fold in side corners. Brush top with water and roll up wrap tightly to enclose filling, sealing roll with top flap. Repeat with remaining filling and wraps. Place end-side down on large greased cookie sheet.
- Preheat oven to 400°F. Brush rolls lightly with olive oil. Bake rolls about 12 minutes. Meanwhile, prepare Avocado Crema: In small bowl, combine mashed avocado, Crema, ranch dressing and cilantro to mix well. Serve rolls with Avocado Crema.