Crispy Chicharron Egg Rolls (Rollitos de Chicharrón Crujientes)
These crispy chicharron egg rolls are a delicious fusion of Latin American and Chinese cuisines, combining the flavors of chicharron with the crispy texture of egg rolls.
Ingredients
- 1 cup of chicharron, finely chopped
- 1 cup of cabbage, shredded
- 1/2 cup of carrots, julienned
- 1/4 cup of green onions, chopped
- 12 egg roll wrappers
- 1 egg, beaten
- Oil for frying
Instructions
- Combine the chicharron, cabbage, carrots, and green onions in a bowl.
- Place a spoonful of the mixture onto each egg roll wrapper.
- Roll up the wrappers, folding the sides in, and sealing the edges with the beaten egg.
- Heat the oil in a pan and fry the egg rolls until golden brown and crispy.
- Remove and drain on paper towels.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 16g
Supplies
Frying pan Tongs Paper towels
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the crispy chicharron egg rolls with a side of sweet and sour sauce or spicy salsa for dipping.
Tips & tricks
For extra crunch, you can add a handful of crushed chicharron to the filling mixture before rolling up the egg rolls.
Cost
$10