Portuguese Egg Rolls

  • Yield : 12
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

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Portuguese Egg Rolls
This is a twist on an Asian classic, egg rolls with a Portuguese accent. Egg rolls with chouriço and kale make these irresistible.


  • ½ cup diced red bell pepper
  • 1 tablespoon chopped green onions
  • 1 cup ground chouriço, chorizo or linguiça (use what’s available in your area)
  • ½ cup of fresh or frozen kale, chopped
  • 2 diced pickled jalapeno peppers
  • 1 teaspoon parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¼ teaspoons ground cumin
  • ¼ cup can black beans
  • ¾ cup shredded, Monterey jack cheese
  • Egg wash (2 eggs and 2 tablespoons of water, beat well)
  • 12 egg roll wrappers
  • Oil for frying
  • Wax paper

How to Video


Step 1

Mix together the first 10 ingredients in a bowl. (you do not need to cook sausage first)

Step 2

Slowly mix in black beans trying not to smash them.

Step 3

Blend in Monterey jack cheese

Step 4

Layout one egg roll wrapper per the package instructions.

Step 5

Add ¼ cup of filling, being sure not to get too close to the edges of wrapper.

Step 6

Follow directions on back of egg roll wrappers on instructions on how to fold and roll an egg roll.

Step 7

Continue adding filling and rolling all wrappers till you have 12 eggrolls.

Step 8

You can fry in a deep fryer at 375 degrees or stove top fry in a big enough pan to hold 3 inches of oil on medium high heat.

Step 9

Fry 5-10 minutes, 4 at a time, till egg rolls are golden brown. Cool and cut in half on a diagonal.

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