• Saute 9 ounces Mexican chorizo over medium-high heat for about 10 minutes. Add in the diced onions and saute for about 5 minutes more. Remove from pan and put in a mixing bowl.
• Add the 1 (16 ounce can) refried beans and 1/4 cup chipotle pepper in adobo sauce to the mixing bowl and stir to combine.
• Layer your egg roll fillings onto your egg roll wrapper: meat mixture, bean mixture, shredded cabbage, cheese and cilantro. Roll (see cooking lesson below).
• Fill a large skillet with enough vegetable oil to cover the bottom with about 1/2 inch oil. Heat to 350 degrees, adjusting the heat as needed to maintain 350 degrees. Working in small batches of 3-4, fry the eggrolls until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
• Serve eggrolls warm with dipping sauce.

Cilantro-Lime Crema

• For the cilantro-lime crema, combine the 1/2 cup Mexican crema, 1 lime, 2 tablespoons chopped fresh cilantro1/4 teaspoon salt. Whisk to combine.