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updated: 9/20/2011 3:29 PM

Mini Chorizo Egg Rolls with Avocado and Chipotle Dips

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  • Mini Chorizo Egg Rolls with Avocado and Chipotle Dips from Jay Deihs of Arlington Heights

      Mini Chorizo Egg Rolls with Avocado and Chipotle Dips from Jay Deihs of Arlington Heights
    Mark Welsh | Staff Photographer


1 pound bulk fresh chorizo

⅓ cup chopped red onion

2 ears grilled corn, husk removed

1 grilled red pepper

1 grilled poblano pepper

Olive oil

1 can black beans, rinsed and drained

teaspoon salt

1 teaspoon black pepper

2 limes, juiced

2 tablespoons fig preserves

2 cups fresh spinach leaves

1 quarts canola oil, for frying

1 package (12 ounces) won ton wrappers

Avocado Dipping Sauce

2 ripe avocados

1 container (7 ounces) plain Greek yogurt (Fage 2% preferred)

1 lime, juiced

Chipotle Dipping Sauce

4 chipotle peppers from a can, plus 1 teaspoon sauce

1 container (7 ounces) plain Greek yogurt

First, make the sauces: Slice the peeled avocado and put into a medium bowl (reserve a slice for garnish); smash with fork until almost smooth. Add yogurt and lime juice and stir until well blended. Garnish with a fresh avocado slice. Refrigerate until ready to use.

For the chipotle sauce, finely chop peppers and put into a medium bowl; mix with yogurt until well blended. Garnish top of dip with a slice of chipotle pepper. Refrigerate until ready to use.

For the egg rolls: Heat grill to medium--high.

In a large skillet over medium heat on the stove, cook the chorizo and onion until browned, crumbling the chorizo as it cooks. You will need to occasionally remove excess oil from the skillet while cooking the chorizo.

Lightly brush the husked corn with olive oil and wrap in aluminum foil and place on the grill for 10-15 minutes, turning occasionally. Cut off stem-end of sweet and hot peppers and slice peppers in half, vertically; discard seeds and veins. Lightly brush peppers with olive oil and grill until charred and speckled, about 3 to 4 minutes each side.

After the corn and peppers have cooled, cut the kernels from the cob and chop the peppers. Place the corn, peppers, cooled chorizo in a large mixing bowl. Add the drained black beans and mix thoroughly. Add salt and pepper and toss in bowl. Add the fig preserves and fresh lime juice, mixing to blend. Chop the spinach and add to filling mixture.

Heat canola oil in a wok or deep fryer to 375-400 degrees. Place won ton wrapper in front of you like a baseball diamond. Place 1 teaspoon of filling onto won ton wrapper. Fold from the bottom to cover the filling and then fold in the sides. While keeping the roll tight, lightly moisten the top portion of the wrapper with water and fold over, sealing the egg roll. Make six to eight at a time and then deep fry until golden brown. Do not make more than what can easily be cooked in the oil or the uncooked egg rolls will become soggy and not fry properly. Continue to cook in batches. Serve hot with dipping sauces.

Makes about 40 mini egg rolls.

Jay Deihs, Arlington Heights