I love egg rolls. They are my Friday night guilty pleasure. I love how effortlessly they are to make, and the combinations are endless – from ground pork, shrimp to veggies egg rolls are always a tasty surprise, not to mention the freeze beautifully.
I recently hosted movie night at my home. I asked each guest to bring an appetizer with a fusion twist. I had wanted to test a new egg roll combination, and this was the perfect opportunity to give them a try. I started by combining ground beef with Cacique®pork chorizo. I always keep my fridge stocked with Cacique® products especially their pork chorizo. Cacique® Pork Chorizo uses rich spices and earthy herbs, unique to the authentic chorizo made in Mexico, to create a sausage with an unparalleled depth of flavor. It’s a perfect addition to my weekly meals as I can add it to eggs in the morning, add to my grilled cheese sandwiches for lunch and super yummy as a topping on our homemade pizzas.
After cooking my ground beef and chorizo, I added onions, garlic, soy sauce, green chiles, shredded cabbage, and carrots. I knew I was off to a great start to my fusion egg rolls when I tasted the filling. It was hard to stop myself from eating the entire pan myself. Stay focused there are egg rolls in your future.
TIP: I’m including step-by-step photos on how to assemble the egg rolls below.
I fried my egg rolls until golden brown and crispy, then placed them in the oven to keep warm until my guest arrived. After assembling place, the egg rolls on a baking sheet, a few minutes in the hot oil and these babies are ready to go into a pre-heated oven. Be sure not to overcrowd your pan; you want your egg rolls to crisp up nicely.
Lightly fried until crisp, I wouldn’t dare serve my egg rolls without a yummy dipping sauce. I wanted a dip that was tangy, sweet and creamy that would pair nicely with my fantastic filling. I reached for Cacique®Mexicana Agria, tamarind sauce, and lime juice to create a quick dipping sauce. Cacique® Mexican Agria is It is a thick, buttery Grade A sour cream with a perfect balance of heavy cream flavor and a slight acidic tang that I use to make all my sauces for my tacos, sopes, and tostadas.
Served warm from the oven these egg rolls pair perfectly with my tamarind dipping sauce. I would go ahead and double the recipe because folks these crispy treats will be devoured quickly.