Mexican Egg Rolls

• 24 egg roll wrappers
• 1/2 pound ground beef
• 1/2 pound Mexican chorizo
• 1 cup corn kernels
• 1 cup black beans, rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon adobo sauce
• 1 chipotle in adobo, minced
• 1/2 teaspoon allspice
• 2 teaspoons cumin
• 4-6 cloves garlic, minced
• 1/2 medium onion, diced small
• vegetable oil, if frying

1. Brown the ground beef and chorizo (take it out of the skins if it's in links) in a skillet. Set aside to drain on paper towels. Pour off grease and wipe skillet with paper towels.
2. Saute the onion and garlic in a little olive oil until translucent and soft. Return meat to skillet and add spices and 1/2 cup water. Cook until well blended and most of the water is evaporated, but meat is not dry.
3. Add corn kernels (do not worry about cooking, if fresh; if canned, drain, and if frozen, just thaw). Drain beans and rinse, and add them. Stir.
4. Position egg roll wrapper with one corner pointing toward you. Put about 3 tbsp filling in the center, and shape it into a rectangular mound. Fold bottom corner up and side corners in, like an envelope.
5. Moisten edges of top corner with water, and fold it down, pressing gently to seal. Lay egg roll, seam side down, on a pan, and repeat with remaining wrappers.
6. Rolls may either be fried in about 1/2 inch of vegetable or peanut oil until crispy, turning once when first side is brown, or baked, at least 2 inches apart on cookie sheet, at 400 until brown. It's helpful to brush lightly with oil if you're baking.
7. Serve as an appetizer, or as an entree with rice and refried beans. Use salsa, sour cream, avocado and lettuce as garnishes or dips.

egg roll wrappers, ground beef, chorizo, corn kernels, black beans, paprika, adobo sauce, allspice, cumin, garlic, onion, vegetable oil

Taken from food52.com/recipes/36226-mexican-egg-rolls (may not work)