Mexican Egg Rolls With Fresh Salsa

This recipe was a finalist in the Zest of the Southwest contest in 1987 and appeared the Arizona Republic food section.

• Ready In: 1 hr 15 mins
• Serves: 24

Ingredients

• Eggrolls

• 1⁄2 lb chorizo sausage, mild
• 1⁄2 cup onion, medium, finely chopped
• 1  cup  refried beans
• 1  cup monterey jack cheese, shredded
• 1⁄4 teaspoon cumin, ground
• 1⁄8 teaspoon cayenne pepper, ground
• 24  wonton wrappers
•  oil (for deep frying)
•  sour cream, for topping

• Salsa

• 1⁄2 lb  tomatillo, husked and washed
• 1  tomatoes, large
• 1⁄2 medium onion
• 1  teaspoon cilantro, fresh
• 1 (4 ounce) can green chilies
• 1  tablespoon white wine vinegar
•  salt

Directions

1. To make Salsa: Finely chop tomatillos, tomato, onion and cilantro. Whirl green chilies in food processor or blender until smooth. Mix together tomatillos, tomato, onion, cilantro, green chilies and white wine vinegar. Add salt to taste. Cover and refrigerate 6 hours.
2. To make egg roll filling: Fry chorizo and onion in medium skillet until chorizo is crumbly. Drain well. Add beans, cheese, cumin and cayenne pepper. Stir until cheese is melted. Let cool to room temperature.
3. To assemble: Place 1 teaspoon of filling close to one corner of won-ton wrapper. Fold corner over filling to cover. Fold over left and right corners. Brush sides and top of triangle with water. Roll, sealing corner. Place on a baking sheet and cover while rest of skins are filled.
4. In a deep pan, pour vegetable oil to depth of 1 inch and heat oil to 360 degrees. Fry 7-8 filled rolls at a time until golden brown approximately 2-3 minutes. Remove and drain on paper towels. Keep warm in a 200 degree oven until all are done. Serve warm with salsa and sour cream.
5. Preparation and cooking times do not include refrigeration time.