FUSION: Remake alert! Portuguese Egg Rolls IN THE AIR FRYER!

So as you may or may not know, we have done the Portuguese Egg Rolls before, but now with an air fryer, we can make it healthier and faster! Which I know we could all use.


I also went ahead and tweaked it a little bit to make it even better.

Portuguese Egg Rolls-Air Fryer

1 lb. of Michael's ground chourico (BUY IT HERE)
2 red bell peppers, chopped
2 onions, chopped
2 teaspoons of Corisca Pimenta Moida (BUY IT HERE)
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 package of Topo Queijo Sao Jorge, Shredded (BUY IT HERE)
1 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)
Egg Wash


1. Heat your skillet to med-high heat. Once hot add your bell peppers and onions. Cook until tender. about 7 minutes. Add in your ground chourico
2. Add in your spices and pimenta moida, turn skillet to low and allowed to cook together for about 10 minutes, to get all the flavors to melt together.
3. LET IT COOL! This is important, or you will have a mess!
4. Put the mixture in a blender and blend until you have a paste.
5. Now it's time to start making your egg rolls. Put one done and spoon about 1-2 tablespoons of the paste on the egg roll wrapper. Top with your cheese. Now put a little of the egg wash on your finger and rub it on the edges of the wrapper. Fold the ends in and then roll until your egg roll is created.
6. Put your rolls in the Air Fryer (400 Degrees) for about 10 minutes. If you want a nice golden crisp look, you can spray with Olive Oil to get that look. For myself, it was just going to be eaten right away, so I wasn't cooking for looks!
7. Pull them out and let cool for a few minutes.

FUSION FRIDAY: Portuguese Egg Rolls

I'm not sure when this stroke of brilliance hit me, but I'm so happy it did, because these were amazing!!
I once again stopped in at Mello's Chourico and grabbed a couple pounds and away I went.  I even brought these to my parents' house for a taste test, and everyone gobbled them right up.

Portuguese Egg Rolls
2 lbs. of chourico-I cut it into chucks and then put it in the blender along with the pepper and onion to mix and chop very very small.
3 red bell peppers-pop in blender after you de-seed them
2 onions-cut in quarters and pop into blender
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 package of shredded cheddar jack cheese
3-4 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)
Egg Wash (2 eggs beat with 4 tablespoons of water in it)
Oil to fry in (you'll need it to be about 3 inches deep.

Heat oil to medium in a dutch oven or a deep enough pan. If you own a fryer, you could also do these there.
Saute to your blender mixer for about 5 minutes to cook it, this happens pretty fast because the pieces are so small so keep your eye on it.  Once it is almost cooked through, add in your chili powder, cumin, and garlic powder.  Stir and let it cook for another min or 2.  Once it's just about done, add in your cheese and stir it through until it melts.  This will bring together the mixture and almost create a paste.  Once it's thoroughly mixed you are ready to go.
Take your egg rolls and brush your egg wash all the way around the edges so that when you fold it gives you a nice tight seal. Place your mixture in the middle of one of the wrappers.  Then follow the directions on the package of how to roll it.  It has picture directions on the inside that will help you out.
Places the rolls that are ready to fry on wax paper and continue until you have finished wrapping all of them.
Now you're ready to fry!
Drop each egg roll in and let it sit for 2-3 minutes on each side. Once you have a nice dark brown color you're ready to remove.  Pull them out and place on a platter with a few paper towels so that it can soak up the excess oil.
These taste best HOT, but if you have to make them ahead of time, you can pop them into a cold oven and turn it to 400 degrees, once it preheats, they are ready to take out and will be crispy again.
If you would like to freeze these, freeze them before you fry them.  It's great to make on a rainy Saturday and then you'll have them on hand for whenever you need them :)  Make sure before you fry the frozen ones you let me thaw out completely.

Hope you guys like these, because they are delicious!!

Favas

There are a million versions for making favas.  Some have wine, some have tomato, some add chourico.  This is the recipe we use.  Feel free to play around with it and find the best balance for you and your family :)

Favas

1/4 cup of Olive Oil-Portuguese if you can

1 large onion-chopped

1 tablespoon or more to taste of pimenta moida

Parsley

2 cans of fava beans with the liquid-Portuguese brand if you can

1/2 tablespoon of paprika 

Put the oil in a pan and let it heat up.  Add in onions and saute.  Add in Pimenta Moida and paprika.  let it come together for a minute and then add the favas.  You can bundle the parsley and leave it on top or if you'd like you can chop it and stir it in.  

Let it simmer for 45 minutes or more.  The longer they cook, the better they taste!

This is good for a couple people.  Please double or triple if making for a large family.

Enjoy :)