Crispy on the outside, creamy, and flavorful on the inside, these air fried chourico egg rolls are the perfect appetizer or meal to enjoy. If you like chourico rangoons, these are very similar with the exception that they are in a larger format.
Growing up Portuguese, there was never a shortage of chourico at any mealtime. In fact, my family seemingly made chourico with practically every meal. Along with bread, cheese, and an assortment of pickled vegetables, chourico was a mealtime staple.
These days, I eat chourico on occasion because I ate it way too much as a child. However, I still love to cook with it when I make Portuguese meals like Portuguese Chourico Sandwiches, Stuffed Quahogs, Chourico and Cheese Stuffed Mushrooms, or even my Stuffed Shrimp recipe. Chourico shines in these recipes and gives them the familiar taste of Fall River–where I grew up.
I was inspired to make these egg rolls when I saw local restaurants offering them. They were such a hit that I knew I had to recreate them. While my version is likely different from the local eateries, I still think it is absolutely delicious and a must-try! I opted to make mine creamier with cream cheese, but you could totally go the chourico and fries way and sauté yours with beer or wine. This chourico recipe would be delicious inside these egg roll wrappers as well.
Chourico Egg Rolls Ingredients
Egg roll wrappers – I used the larger size which I then doubled up. I prefer a thicker egg roll shell. If you prefer a thinner shell, then stick with using one egg roll wrapper.
Chourico – I used one pound of Michael’s Ground Chourico which is our family’s favorite variety. IF you cannot find this brand, you can ground traditional links in your food processor.
Butter – I like to sauté my veggies in real butter but you can use any oil of your choice.
Onion – I love using sweet onions but you can use any variety you have on-hand.
Garlic – You can use freshly minced cloves, or garlic powder (1/2 teaspoon)/
Spices – Salt, and paprika are all you need to enhance the flavor of these.
Hot Sauce – Frank’s Red Hot, Texas Pete’s, or Tabasco are all excellent choices to add a small kick to the flavor.
Cream cheese – I used one brick (8-ounces) for this recipe which melts easily in the warm skillet.
Making Chourico Egg Rolls
In a large skillet, melt butter and add onion, and garlic to sauté for about 1 minute.
Add the ground chourico, and spices. Cook over medium heat until chourico is a deep red color, and onions are translucent -about 5 minutes.
Add hot sauce and stir to combine.
Remove pan from heat and add cream cheese directly to the skillet. Stir to melt the cream cheese into the chourico to make a creamy mixture.
Once done, transfer mixture to a bowl to stuff egg roll wrappers.
Add 3 tablespoons of mixture to the center of 2 egg roll wrappers. Fold the bottom egg roll corner over the filling, then fold in the sides like a burrito. Tightly roll up towards the remaining corner and tuck.
Place rolls on an air fryer tray and spray with avocado or olive oil spray.
Air fry at 400℉ for ten minutes rotating egg rolls halfway to brown all sides.
Once done, egg roll wrapper will be golden brown, and feel crisp. Remove from the tray and serve.
Variations
You can use linquica or chorizo instead of chourico for a similar taste.
You can add 1/4 cup of beer or cooking wine while sauteing the chourico, onions, and garlic for a deeper flavor.
Cheddar cheese or even Portuguese cheese can be added to the mixture for even more cheese- use your judgement on the amount.
These can be served with sour cream or additional hot sauce if you like super spicy snacks.
More Portuguese Recipes to Try Today
Air Fryer Portuguese Chourico Egg Rolls
Equipment
- Air Fryer
- large skillet
- cutting board & knife
- Stovetop
- Wooden Spoon
Ingredients
- 16 large egg roll wrappers
- 1 tablespoon salted butter
- 3 cloves garlic minced
- ½ cup sweet onion diced
- 16 ounces ground chourico
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 tablespoon red pepper hot sauce
- 8 ounces cream cheese
- Avocado oil spray *to coat egg rolls before air frying
Instructions
- In a large skillet, melt butter and add onion, and garlic to sauté for about 1 minute.
- Add the ground chourico, and spices. Cook over medium heat until chourico is a deep red color, and onions are translucent -about 5 minutes.
- Add hot sauce and stir to combine.
- Remove pan from heat and add cream cheese directly to the skillet. Stir to melt the cream cheese into the chourico to make a creamy mixture.
- Once done, transfer mixture to a bowl to stuff egg roll wrappers.
- Add 3 tablespoons of mixture to the center of 2 egg roll wrappers. Fold the bottom egg roll corner over the filling, then fold in the sides like a burrito. Tightly roll up towards the remaining corner and tuck.
- Place rolls on an air fryer tray and spray with avocado or olive oil spray.
- Air fry at 400℉ for ten minutes rotating egg rolls halfway to brown all sides.
- Once done, egg roll wrapper will be golden brown, and feel crisp. Remove from the tray and serve.
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