Mexican Egg Rolls With Fresh Salsa Recipe

Name: Mexican Egg Rolls With Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb chorizo sausage, mild; ½ cup onion, medium, finely chopped; 1 cup refried beans; 1 cup monterey jack cheese, shredded; ¼ teaspoon cumin, ground; ⅛ teaspoon cayenne pepper, ground; 24 wonton wrappers; oil (for deep frying); sour cream, for topping; 12 lb tomatillo, husked and washed; 1 tomatoes, large; 12 medium onion; 1 teaspoon cilantro, fresh; 1 (4 ounce) can green chilies; 1 tablespoon white wine vinegar; salt

Servings: persons

12 lb chorizo sausage, mild
½ cup onion, medium, finely chopped
1 cup refried beans
1 cup monterey jack cheese, shredded
¼ teaspoon cumin, ground
⅛ teaspoon cayenne pepper, ground
24 wonton wrappers
oil (for deep frying)
sour cream, for topping
12 lb tomatillo, husked and washed
1 tomatoes, large
12 medium onion
1 teaspoon cilantro, fresh
1 (4 ounce) can green chilies
1 tablespoon white wine vinegar
salt

1
To make Salsa: Finely chop tomatillos, tomato, onion and cilantro.
2
Whirl green chilies in food processor or blender until smooth.
3
Mix together tomatillos, tomato, onion, cilantro, green chilies and white wine vinegar.
4
Add salt to taste.
5
Cover and refrigerate 6 hours.
6
To make egg roll filling: Fry chorizo and onion in medium skillet until chorizo is crumbly.
7
Drain well.
8
Add beans, cheese, cumin and cayenne pepper.
9
Stir until cheese is melted.
10
Let cool to room temperature.
11
To assemble: Place 1 teaspoon of filling close to one corner of won-ton wrapper.
12
Fold corner over filling to cover.
13
Fold over left and right corners.
14
Brush sides and top of triangle with water.
15
Roll, sealing corner.
16
Place on a baking sheet and cover while rest of skins are filled.
17
In a deep pan, pour vegetable oil to depth of 1 inch and heat oil to 360 degrees.
18
Fry 7-8 filled rolls at a time until golden brown approximately 2-3 minutes.
19
Remove and drain on paper towels.
20
Keep warm in a 200 degree oven until all are done.
21
Serve warm with salsa and sour cream.
22
Preparation and cooking times do not include refrigeration time.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 lb chorizo sausage, mild, ½ cup onion, medium, finely chopped, 1 cup refried beans, 1 cup monterey jack cheese, shredded, and more.

Yes, Mexican Egg Rolls With Fresh Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Egg Rolls With Fresh Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions