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Chorizo-Queso Egg Rolls

 Chorizo-Queso Egg Rolls
Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing take-off on my favorite Mexican entree.
16 ServingsPrep: 45 min. + chilling Cook: 5 min./batch


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 ounces cream cheese, softened
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 6 ounces uncooked chorizo or Johnsonville® Hot Ground Sausage
  • 2 cups crumbled queso fresco
  • 1/4 cup enchilada sauce
  • 1/4 cup chopped green chilies
  • 1 package (12 ounces) wonton wrappers
  • Oil for frying


  • For dipping sauce, in a small bowl, combine the mayonnaise, sour
  • cream, cream cheese, cilantro and chipotle peppers. Cover and
  • refrigerate until serving.
  • Crumble chorizo into a large skillet; cook for 6-8 minutes over
  • medium heat or until fully cooked. Drain. Stir in the queso fresco,
  • enchilada sauce and chilies.
  • Position a wonton wrapper with one point toward you. Place 2
  • teaspoons of filling in the center. (Keep remaining wrappers covered
  • with a damp paper towel until ready to use.) Fold bottom corner over
  • filling; fold sides toward center over filling. Roll toward the

2 of 2

Chorizo-Queso Egg Rolls (continued)

Directions (continued)

  • remaining point. Moisten top corner with water; press to seal.
  • Repeat with remaining wrappers and filling.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls
  • in batches for 1-2 minutes on each side or until golden brown. Drain
  • on paper towels. Serve warm with dipping sauce. Yield: 4 dozen.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.