Baked Latin Eggrolls

I recently attended a couple of potlucks where I had the opportunity to bring a latin inspired dish. I have seen several recipes online for interesting eggrolls. I decided to come up with my own Latin inspired eggroll. They were a huge hit. They were like really delicious mini burritos.


1 package of eggroll wrappers (24)
1 can refried beans
1 log of chorizo
1 onion, chopped
1/2 can chipotle peppers, chopped (optional)
1 bunch cilantro, chopped
1 block queso fresco, crumbled
2 cups shredded cabbage

1. Saute chorizo over medium-high heat for about 10 minutes. Remove and put in a mixing bowl.

2. In same saute pan, saute onions over medium-high heat for about 5 minutes. Add onions to chorizo.

3. Mix together chorizo, onion, refried beans, and chipotle peppers.

4. Layer your eggroll fillings onto your eggroll wrapper: cabbage, bean mixture, cheese, then cilantro. Roll (see directions below).

5. Line up filled eggrolls on a lightly greased baking sheet.

5. Bake at 400 degrees for 15-20 minutes.



How to fold an Eggroll

Step 1: Put filling onto eggroll wrapper. Line the filling from one corner to another.


Step 2: Fold up the bottom point of your diamond.


Step 3: Fold in the side points of your diamond. It will now look like an envelope.


Step 4: Roll it from the bottom to the top point. Not too tight, not too loose.