Sweet Potato and Chorizo Breakfast Egg Roll

This recipe was developed by Chef Pat McManus, Dawn de Groot, and their team at the University of Nebraska – Lincoln during one of our product trainings.

Servings: 6
Serving size: 1

Ingredients

1/2 cup sweet potato, diced
1 Tbsp. vegan butter
6 oz. Abbot’s Butcher Chorizo
2 oz. whole kernel corn
2 Tbsp. red onion, diced
2 Tbsp. green chilies, diced
2 Tbsp. green peppers, diced
1 tsp. ground cumin
1 tsp. ground smoked paprika
1/4 tsp. salt
1/4 cup Acremade egg substitute
2 oz. NUMU shredded cheese
Rice papers

Preparation

1. In a small bowl, combine Acremade egg substitute with water (1/4 cup egg substitute to 2/3 cup water). Whisk until smooth and set aside.
2. Steam diced yams for 3-4 minutes.
3. In a skillet, melt vegan butter and add Abbot’s Butcher chorizo, green chilies, corn, diced red onion, diced red and green peppers. Sauté until heated through.
4. Add steamed yams, cumin, paprika, and salt.
5. Cook the mixture until the sweet potatoes have reached a golden brown and are cooked completely. Be careful not to overmix once the sweet potatoes are done or they will break down.
6. Remove the mixture from heat.
7. In a separate nonstick pan, spray with pan release and preheat over medium-high heat. Add Acremade egg substitute and cook according to package directions. Once it’s finished cooking, move to the side.
8. Once the egg substitute is done, combine the sweet potato hash and NUMU cheese carefully, and allow the mixture to slightly cool.
9. Begin assembling the breakfast egg rolls, keeping the skillet with the breakfast mixture close to be able to assemble the rolls one at a time.
10. Place a small scoop of the mixture onto the back 1/3 of the rice paper. Fold and tuck tightly to create the egg roll. Place on a platter and repeat until all rolls are made.
11. Heat a skillet over medium-high heat with approximately 1/2 inches of vegetable oil. Once the oil is hot, fry the egg rolls for around 5 minutes until golden brown and crispy, or fry for around 3 minutes in a fryer. Remove the rolls from the oil, and drain on a paper towel.
12. Enjoy!