Breakfast Burrito Spring Roll

The ingredients of a breakfast burrito, stuffed into a crispy spring roll! Cheesy eggs, sour cream, pinto beans, chorizo, and a roasted poblano pepper.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack

Cuisine: American, filipino, Thai, Vietnamese

Keyword: burrito, fried, Mash-Up, Spicy, stuffed

Servings: spring rolls

Calories: 402kcal

Equipment

fryer

Ingredients

Prep Fillings

2 poblano peppers
4 ounces chorizo

Eggs

2 tablespoons butter
7 large eggs
1/4 cup sour cream
4 ounces shredded cheddar
3 slices American cheese broken up
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Build it

1/2 cup pinto beans
6 spring roll pastry sheets
oil for frying
1/4 cup salsa
1/4 cup sour cream

Instructions

Prep stuff

Roast the peppers. I have been doing this in an air fryer lately - about 15 minutes on 450. You can also do it on a grill, over a gas burner, or in the broiler. Roast until the skin is blackened all over. Immediately put them into a bowl and seal tight with plastic wrap. Allow to cool for 15 minutes, this will make it easier to peel the skin. Peel, remove seeds, and cut into pieces that are about 3-4 inches long and 1-2 inches wide.
Cook the chorizo in a hot frying pan with a little oil, stirring often until browned and cooked through. Remove from pan, but keep some oil in the pan if you want the eggs to be seasoned with chorizo oil.
Add 6 of the eggs into a bowl and beat until fully combined. Add the 7th egg to a small bowl with a splash of water. Beat until fully combined, and store in the fridge until ready to use.
Turn the heat to low and add the butter. Stir in the eggs and constantly stir, making sure to crape the bottom with a wooden or rubber spatula to not let any eggs build up on the bottom. Smash the cooked egg curds to keep them small as it cooks.
Just when you think the eggs are about done, and just barley fully set, remove from heat. Quickly stir in the sour cream and cheeses. This will stop the eggs from cooking anymore, and allow the cheese to mostly melt from the residual heat. Transfer to a bowl and stir in the salt and pepper.

Build and fry

Lay a pastry wrapper onto a surface. Lay a slice of poblano down, the long edge closer to one of the corners. Top with a small amount of chorizo and pinto beans. Then top with 1/6th of the egg mixture.
Brush the egg wash over the far two edges of the wrapper, as well as all 3 corners, other than the corner you added the fillings closest to.
Fold the close and dry corner over the fillings and use the wrapper to press the filling as tight as possible into a thick cigar shape. Keep rolling until you are just past half way. Fold in the edges, and continue to roll the rest of the way. See photos for more info.
Repeat with remaining wrappers and fillings
In batches of 2 or 3, drop the rolls into the fryer. Fry until crispy and brown on all sides, about 3 minutes. Some egg will probably explode out, but it remains self contained, and the fried egg explosions are flavorful too. When done, transfer to a rack to dry.
Mix the sour cream and salsa in a bowl for the dipping sauce.
Cut the rolls in half and arrange on a platter with the dipping sauce to serve.

Nutrition