Chourico and Egg, Egg Rolls
1 package of egg rolls wrappers (about 25)
1 pound of chourico or breakfast sausage (chopped finely)
1 dozen eggs (beaten)
1 small onion (minced)
1/2 cup shredded cheese
1 egg (beaten with 1 teaspoon water)
1 tablespoon olive oil
2 tablespoons parsley (minced)
salt and pepper to taste
hot sauce or piri sauce for garnish (optional)
cooking spray (for baking or air frying)
vegetable oil for frying
Heat the olive oil in large saute pan. When the oil is hot add the onion and chourico and cook for a few minutes until slightly crispy. Add the eggs and mix. Let cook while mixing to make a scramble. Add desired salt and pepper. Add piri piri if you want it spicy.
When cooked add parsley and mix in. Set mixture aside to cool.
Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Brush edges with egg wash. Fold in sides and roll like a jelly roll. Repeat.
Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with cooking spray. Cook for about 12-15 minutes or until golden brown.
You may need to turn the egg rolls over to get all side crispy but this is optional.
Note: You can also fry them in hot oil until golden.
Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.
Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.