Ingredients:
Egg rolls
1 pkg egg roll wrappers
12 oz frozen poatoes o'brien (1/2 a bag)
5 oz chorizo (1/2 tube)
8 oz corn (about 1/2 a can)
10 oz black beans (about 2/3 a can)
1 tsp crushed garlic
vegetable oil
Salt
Pepper
Dipping sauce
2-3 tbsp adobo
1 tsp teryaki
3 tbsp mayonnaise
3 tbsp sour cream
1 pinch cumin
1-2 tsp sriracha hot sauce
In a large fry pan over medium high heat, cook chorizo until rendered. Add vegetable and potatoes. Turn heat to meduim, cook stirring occasionally until potatoes are soft. Add garlic, corn, and beans. Salt and pepper to taste, and cook 2-3 minutes more. Set aside, and let cool.
Add, a heaping spoon full onto egg roll wrapper and roll as shown.
Add enough vegetable oil to come about 1/2 way up egg roll, and heat to 350 degrees. Fry egg rolls 2-3 minutes a side, or until golden brown.
For the sauce simply mix all ingredients in a bowl and mix together. The amount of adobo, and sriracha may be altered to make it more or less hot. I add a little chopped green onion as a garnish.
Enjoy!!
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