Instructions

Egg Roll

1. In a medium bowl, beat eggs with salt and black pepper and set aside.
2. Using a non-stick skillet, cook chorizo sausage over medium heat until no longer pink, (about 4 minutes), breaking into small crumbles.
3. Add chopped green onions to the skillet and cook for another minute. Drain excess fat and set aside in a separate bowl.
4. Wipe clean and reheat the same skillet over medium heat with cooking spray. Pour in the beaten eggs and cook until eggs are fluffy.
5. Once eggs are cooked, stir the sausage back into the skillet, and fold the shredded cheddar cheese into the egg and sausage mixture.
6. On a clean surface, place an egg roll wrap with one corner facing toward you and brush the edges with water.
7. Place 1/4 cup of the egg mixture onto the center of the wrapper. Fold in the left and right corners, then fold the bottom corner up. Roll the egg roll away from you and seal the top point with more water, if needed. Repeat until all egg roll wraps are filled.
8. Preheat air fryer to 390°. Arrange egg rolls in single layer batches in the air fryer basket and spritz with cooking oil spray. Cook for 10 minutes, turning halfway or until golden brown and crisp. (No air fryer? See our notes below.)
9. Serve with Avocado Crema or salsa!

Avocado Crema Dip

1. Blend all ingredients in a food processor or blender, adding water if needed, until the dip is smooth.