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.

Crispy Chicharron Egg Rolls (Rollitos de Chicharrón Crujientes)

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

  1. Combine the chicharron, cabbage, carrots, and green onions in a bowl.
  2. Place a spoonful of the mixture onto each egg roll wrapper.
  3. Roll up the wrappers, folding the sides in, and sealing the edges with the beaten egg.
  4. Heat the oil in a pan and fry the egg rolls until golden brown and crispy.
  5. 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