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
- 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.
- Steam diced yams for 3-4 minutes.
- 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.
- Add steamed yams, cumin, paprika, and salt.
- 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.
- Remove the mixture from heat.
- 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.
- Once the egg substitute is done, combine the sweet potato hash and NUMU cheese carefully, and allow the mixture to slightly cool.
- 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.
- 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.
- 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.
- Enjoy!