Mexican Egg Rolls with Fresh Salsa

Mexican Egg Rolls With Fresh Salsa Recipe

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This recipe appeared in the Arizona Republic food section as a finalist in the Zest of the Southwest contest in 1987.

**Prep time does not include refrigeration time for salsa : )

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makes 24 servings
1 Hr
15 Min
Deep Fry


1/2 lb
chorizo sausage, mild
1/2 c
onion, finely chopped
1 c
refried beans
1 c
monterey jack cheese, shredded
1/4 tsp
ground cumin
1/8 tsp
ground cayenne pepper
wonton wrappers
oil for deep frying


1/2 lb
tomatillos, husked and washed
1 large
1/2 medium
1 tsp
fresh cilantro
1 can(s)
green chilies (4 oz)
1 Tbsp
white wine vinegar
salt to taste


1To make the salsa: Finely chop tomatillos, tomato, onion and cilantro in a food processor or blender. Add chopped green chilies and white wine vinegar. Add salt to taste, cover and refrigerate 6 hours.
2To make the eggroll filling - Fry chorizo and onion in a medium skillet until chorizo is crumbly. Drain well. Add beans, cheese, cumin and cayenne pepper. Stir until cheese is melted. Let cool to room temperature.
3To assemble: Place 1 teaspoon of filling close to one corner of wonton wrapper. Fold corner over filling to cover. Fold over left and right corners. Brush sides and top of triangle with water. Roll, sealing corner. Place on a baking sheet and cover while rest of wontons are filled.
4In a deep pan, pour vegetble oil to a depth of 1 inch and heat oil to 360 degrees. Fry 7-8 filled wontons at a time until golden brown - approximately 2-3 minutes. Remove and drain wontons on paper towels. Keep warm in a 200 degree oven until all are done. Serve warm with salsa and sour cream, if desired.
5Note: Preparation time does not include refrigeration time for salsa. : )

About Mexican Egg Rolls with Fresh Salsa

Main Ingredient: Pork
Regional Style: American