BREAKFAST EGG ROLLS

Steps:

• 1. Cook the scramble Eggs. Cook the Chorizo and dice medium to coarse.
• 2. I used canned potatoes (They are already cooked). Or you could cook your own potatoes. I dice and mince fairly fine with the multi-bladed pastry blender.
• 3. Add finely diced Jalapeno Peppers (Optional). I usually leave out and let my guests add the heat at time of serving if they choose. I cook so that 4 and 5 year old's can eat my presentations.
• 4. When ingredients are all cooked add 1 teaspoon Olive Oil And a dash of Salt and Pepper. and Mix and combine well. I cook with very low salt.
• 5. With one corner of the Egg Roll Wrap toward you, place two heaping tablespoons of mixture on wrap. Roll corner and turn up the edges. Continue rolling until complete.
• 6. Fry in the 2/3 cup cooking oil, loose corner down until golden, flip and brown other side.
• 7. Place on paper towels to absorb oil. allow to cool slightly and serve. These re-heat well in microwave, I wrap loosely in paper towel to heat. These re-heat just as well after freezing.
• 8. When serving provide Tabasco Sauce or sliced or diced Jalapeno Peppers or Salsa so you guests can add a bit of a bite if desired. Enjoy
• 9. Note: I don't care for a lot of the sausage shaped pre-packaged Chorizo. Hy Vee, one of our local grocery chains prepares an excellent Chorizo at their meat counter (My Preference). Also a couple of Mexican Food Markets prepare a very good Chorizo. You can also purchase a Chorizo flavoring mix and make your own with ground pork.
• 10. NOTE: See my recently added "Bloody Mary Mix"