Chorizo-Egg Summer Rolls Are Even Better Than Breakfast Burritos

Step 1

Gather the ingredients. Heat a large sauté pan on medium high heat and brown the chorizo sausage until it is completely cooked through. Remove the chorizo from the pan and add the sweet potato fries. Saute them on medium high heat for 2 to 3 minutes or until browned and heated through. Remove the fries from the heat and set aside. In a separate pan, add the butter and cook the scrambled eggs on medium high heat until cooked through.

Step 2

Gather the ingredients. While the eggs are cooking prepare the chipotle dip. Blend the mayonnaise, greek yogurt, chipotle pepper, garlic, and lemon juice in a blender or food processor until smooth.

Step 3

Place a rice paper wrapper in a shallow bowl of warm water. Remove it from the water and place on a clean flat surface. Place the sweet potato fries, avocado, and scallions down first. Right next to the fries, place a scoop of the scrambled eggs. Top the eggs with the chorizo and cotija cheese. Place the wrap over the top of the chorizo and cheese side. This will hold in all of the tiny crumbly pieces and make it easier to roll. Roll the covered section on top of the avocado and sweet potatoes. Then fold in the sides of the wrapper over the top. Continue to roll until it's completely rolled up. Serve them with the dipping sauce and eat immediately.