Description
These Mexican Eggrolls with Chorizo & Chipotle Beans are a bold, smoky, and crispy snack or appetizer perfect for any occasion. Combining spicy fresh chorizo, creamy chipotle-infused black or pinto beans, fresh sautéed veggies, and melty cheese, all wrapped in golden, crispy eggroll skins, these eggrolls deliver a satisfying explosion of flavor and texture. Easy to prepare and customizable to your preferred spice level or dietary needs, they make a fun and delicious addition to your recipe collection.
Ingredients
Scale
Main Ingredients
- 8 oz fresh raw chorizo sausage
- 1 cup black beans or pinto beans, drained
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell peppers (red or green)
- 1 cup shredded cheddar or Monterey Jack cheese
- 12–15 eggroll wrappers
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
For Cooking
- Vegetable or canola oil for frying (enough for deep frying)
- Water or beaten egg (for sealing wrappers)
Instructions
- Cook the Chorizo and Veggies: Heat a skillet over medium heat. Crumble the fresh chorizo into the pan and cook until browned and fully cooked, about 5-7 minutes. Add the diced onion, minced garlic, and diced bell peppers, then sauté for an additional 3-4 minutes until fragrant and softened.
- Prepare the Chipotle Bean Filling: While the chorizo cooks, mash the drained black or pinto beans in a bowl until mostly smooth with some chunks for texture. Mix in the ground cumin, smoked paprika, salt, and black pepper to enhance the smoky, spicy flavor.
- Combine Filling Ingredients: Add the cooked chorizo and vegetable mixture to the mashed beans bowl. Stir in the shredded cheese until the filling is sticky and flavorful enough to hold together inside the eggroll wrappers.
- Assemble the Eggrolls: Lay an eggroll wrapper flat on a surface. Fold in the edges and spoon about two tablespoons of filling into the center. Roll the wrapper tightly around the filling, sealing the edges securely with a bit of water or beaten egg to prevent bursting during frying.
- Fry Until Golden and Crispy: Heat vegetable or canola oil in a deep skillet or pan to 350°F (175°C). Fry the eggrolls in batches for 3-4 minutes per side, until they are golden brown and crispy. Remove and drain on paper towels to eliminate excess oil.
Notes
- Do not overfill the eggrolls to prevent them from bursting while frying.
- Seal the edges well using water or egg wash to keep the eggrolls intact.
- Maintain oil temperature around 350°F for even cooking and to avoid greasy eggrolls.
- Use fresh eggroll wrappers for easier rolling and less tearing.
- Drain fried eggrolls on paper towels immediately to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 eggroll
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: Mexican eggrolls, chorizo eggrolls, chipotle beans, crispy snack, spicy appetizer, party food