12-15 eggroll wrappers
9 oz chorizo
4-6 eggs beaten
1 tsp heavy cream
1 cup shredded cheddar cheese
1/2 cup Monterey cheese
1/4 cup diced bell pepper
1/4 cup diced onion
Salt, pepper to taste
Water to seal edges
Veg Oil for frying
Beat eggs and cream together. Put aside.
Cook chorizo over medium high heat for about 10-12 minutes. Add in bell peppers and onion and cook until soft and translucent, about 5 minutes longer.
Add in eggs. Once eggs are cooked through add in cheeses.
With your finger or a brush go around the edge of the eggroll wrapper with water. Fill eggrolls with about 2 tbsp of filling. Fold bottom corner over filling. Fold two out corners toward center. Finish rolling upward so that the eggroll is completely sealed.
Repeat with remaining eggroll wraps.
Fry in 350 degree oil until golden brown. Enjoy!