Delicious chorizo and veggies are stuffed into these handmade egg rolls, which are then wrapped and cooked to crisp perfection. The easy make-ahead appetizer for any occasion!
Our easy chorizo egg roll recipe
We are using Hatfield Recipe Essentials chorizo in this recipe. That means there is absolutely no prep work or seasonings needed to get right for the pork part of this recipe. Grab a package of this Hatfield chorizo, lightly season the veggies and you’re ready to rock-n-roll! This recipe is so great if you want a delicious snack or appetizer that doesn’t take an astronomical amount of time to make. Our sauce that we made to go with these egg rolls is super easy as well and only takes three ingredients to make!
This chorizo is so good on its own. So the best part is if you have any leftover chorizo, you can use it for other things like on top of your eggs the next morning. We really loved using this chorizo in this recipe.
Ingredients needed for our chorizo egg roll recipe
- Hatfield Recipe Essentials Chorizo – This is what makes this recipe so incredibly easy. We loved the flavor of this chorizo and it’s great because you literally just brown the meat without having to worry about any additional seasonings that you need to get right. Learn more information about Hatfield Chorizo here.
- Coleslaw mix (only using the veggies) – We are only using the veggies out of this bag. So you can save the coleslaw dressing for something else if the bag you get comes with the dressing as our bag did.
- Angel hair coleslaw – We need more cabbage than anything else and that is why we needed this extra bag.
- Ground black pepper
- Chicken bouillon cube – This is for adding a bit of flavor to the veggies after we get the excess water out of them.
- Egg roll wrappers – You can find these at most big box grocery stores. Choose the one you like best.
- Oil – Your choice of oil for frying these egg rolls.
For our easy lime egg roll sauce (optional):
- Lime juice
Tips for rolling egg rolls
- One wrapper at a time – Work with one egg roll sheet at a time, and keep the remaining wraps moist at all times to prevent them from drying out.
- Roll securely – To prevent oil from soaking into the egg roll, roll it securely.
- Cover rolled egg rolls – To keep the rolls from drying out, cover them with plastic wrap.
- Maintain oil temperature – If the temperature goes too low, the egg rolls absorb more oil. They will darken too rapidly if it is too hot.
- Fry in batches – if you add too many rolls at once, the temperature of the oil will drop.
How to freeze egg rolls and reheat
You can freeze leftover egg rolls! So double this recipe so you can freeze the extras to have on hand at any time. The best way to freeze egg rolls is to go ahead and fry them. That way they are fully cooked and you only need to reheat the fully cooked egg rolls.
Freeze cooked egg rolls – Allow them to cool to room temperature before placing in a big freezer-safe zip bag and freezing for up to 3 months.
Reheat frozen cooked egg rolls – Toast them in the air fryer until they’re hot and crispy when I’m ready to eat them. Microwaving is effective, but the shell will not be crispy. You may also crisp them up again in the oven.
- 1 lb Hatfield Recipe Essentials Chorizo
- 8.7 oz bag of coleslaw mix (only using the veggies)
- 10 oz bag of angel hair coleslaw
- 1 ½ teaspoon salt
- 1 teaspoon Ground black pepper
- 1 chicken bouillon cube, crushed/crumbled
- 1 lb package of egg roll wraps
- Oil for frying
For our easy lime egg roll sauce (optional):
- 2 Tablespoons honey
- 2 teaspoons water
- 2 teaspoons lime juice
- Put all coleslaw mix bags into a large bowl. Add the salt and mix everything together well. We want the salt to bring out the excess water in the vegetables. Set aside for about 15 minutes.
- Place a pan on medium-high heat. Once the pan is hot, add in the chorizo. Cook until well done. This should take about 5-6 minutes. You want the chorizo to be well-done and crumbly, just like well-done hamburger meat. Remove from heat and set aside in another bowl.
- Next, squeeze out the excess water from the salted vegetables. Place the squeezed vegetables in another bowl. Add the chicken bouillon and ground black pepper, and mix together well.
- Let’s make egg rolls! Prep the egg roll rolling area with a sheet of wax paper and grab a small bowl of water. Grab one of the egg roll wrappers and turn it in front of you so that it is in the shape of a diamond. Towards the center of the egg roll wrapper add a layer of the vegetable mixture and then a layer of the chorizo. Fold over the egg roll wrapper in half to create a triangle shape and press it back towards you to hug snuggly against the chorizo and vegetable mixture. Place a bit of water on all exposed edges. Now, fold over the two sides of the egg roll wrapper, and again with your finger brush a bit of water onto the top triangle edges. Finally, roll up the egg roll so that the watered edges seal the egg roll. Repeat until all egg rolls are made.
- Heat up your choice of frying oil to 375°F in a deep frying pan, or a deep fryer.
- Once the oil is hot, add in a few egg rolls and try not to crowd the pan. Flip and turn the egg rolls as they are frying until all sides are golden brown. Place fried egg rolls on a paper towel-lined plate. Continue to fry in batches until all egg rolls are fried.
- Mix together our delicious sweet lime sauce for these egg rolls if desired in a small bowl.
- Serve and enjoy!
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