Ingredients
1/2 cup mayonnaise1/2 cup sour cream2 ounces cream cheese, softened2 tablespoons minced fresh cilantro1 tablespoon chopped chipotle pepper in adobo sauce6 ounces uncooked chorizo or bulk spicy pork sausage2 cups crumbled queso fresco1/4 cup enchilada sauce1/4 cup chopped green chiles1 package (12 ounces) wonton wrappersOil for frying
Preparation
For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving.
Crumble chorizo into a large skillet; cook for 6-8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chiles.
Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce.
