Southwest Breakfast Egg Rolls

steps

1. Make the filling: In a large skillet, cook chorizo until browned. Remove, drain fat and discard, and set chorizo aside. In the same skillet sauté red pep- per, onion, and corn until softened. In a bowl, whisk eggs with milk, hot sauce, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add to hot pan and scramble in the skillet until just set. Stir in chorizo, crumbled bacon, black beans, and shredded cheese until melted. Let cool slightly.

2. Assemble the egg rolls: Lay egg roll wrapper flat on a clean surface, like a diamond shape. Add 2 to 3 tablespoons of filling in the center. Fold bottom corner up over filling, then fold left and right corners over filling toward the center. Seal the final corner with a dab of water. Repeat with all wrappers.

3. Cook the egg rolls: For fried egg rolls, in a large pot or deep skillet, heat 2 inches of oil to 350 degrees. Fry in batches for 2 to 3 minutes per side until golden. Drain on paper towels. Alternatively, place a few egg rolls in basket of an air fryer and lightly spray with oil.

Air fry at 375 degrees for 10 to 12 minutes, flipping halfway. Serve with salsa of choice as a dipping sauce.

TAILGATE TIPS
Egg rolls can be made the night before and stored in an airtight container. Before serving, reheat on a grill or in toaster oven, until just warmed through and crisp.