CHORIZO EGGROLLS

• Preheat deep fryer to 350°F.
• In a large skillet over medium heat cook the chorizo and garlic, 10-15 minutes until cooked through.
• Remove from the heat and let cool. Add the pepper, salt, cumin, black beans and corn to the cooled chorizo mixture.
• To assemble the eggrolls, lay out one egg roll wrapper at a time and scoop ¼ cup of chorizo filling to the center place 2 pieces of avocado on top of mixture.
• Brush edges of wrapper with egg wash. Roll up to enclose filling. Repeat with the remaining wrappers and filling.
• Working in batches, fry egg rolls until golden brown for 3-5 minutes.

To serve:
Cut egg rolls on the bias. Place 2-4 halves on a plate with Pico and dressing.