I LOVE when a recipe is super easy yet extremely impressive to the outside world. This long title full of fancy foods sounds like such a pain in the booty to whip up…Spoiler alert: IT’s NOT.
When you’re in college you don’t really hear your peers saying they need to buy things like fig butter jamor drizzle their chorizo filled egg roll ups with thick balsamic glaze. So I’m sort of a weirdo with the college crowd but my fellow foodies understand how fantastic all these flavor profiles are.
This appetizer (also totally acceptable for lunch, dinner, late night snacks…no rules here) is not as intimidating as it sounds and the combo of sweet figs + creamy goat cheese + salty chorizo are so EPICALLY delicious I just swoon typing it.
The arugula adds a nice little zing to it all too and the balsamic glaze drizzle is just so darn pretty ya know?
I would make this for a tapas + wine night with the girls or whip it up for someones party. It’s classy yet approachable because who doesn’t love an egg roll you can eat with your hands? No forks needed people.
I actually made a buffalo chicken egg roll dish for a sangria + tapas party this past weekend and it inspired me to think of other combos. Don’t ask me how we ended up here with fig jam, spicy chorizo and balsamic. My mind is in a constant washing machine of ingredients and food, we should all know this by now.
SIDE NOTE: I forgot to drizzle the balsamic glaze over these egg rolls during the photoshoot. My life is a hot mess 90% of the time so I apologize for the forgetfulness.
- 4 chorizo sausage links (traditional Mexican chorizo)
- 4 Tbsp fig jam
- 6-8 oz. chevre goat cheese
- Handfuls of arugula (about 2 cups)
- 12 egg roll wraps (medium size)
- Aged balsamic or Trader Joe’s Balsamic Glaze for drizzling*
- Preheat oven to 400 degrees fahrenheit. Spray a large baking dish with cooking spray and set aside.
- Crumble chorizo into small chunks and cook in a pan with a drizzle of oil and about 1/4 cup of water. Cook for 5-8 minutes on high heat until water has dispersed and chorizo is fully cooked and crisp.
- Whisk fig butter and goat cheese together until fully incorporated. It helps to melt them together in the microwave for 15 seconds.
- Lay out egg rolls onto a flat surface. Spread a spoonful of goat cheese sauce (tbsp) onto the bottom corner side of the roll up. Top with a little arugula, then a large spoonful of chorizo. Fold the roll up starting from the bottom cornier. Then fold in the side corners like you would an envelop and roll. Use a dash of water on the bottom corner to help seal. Place in your baking dish and repeat with remaining ingredients. You should have some sauce leftover for dipping!
- Spray the rolls with cooking spray and bake in the oven for 15 minutes.
- Drizzle with balsamic glaze and serve immediately with sauce.
- *I recommend aged balsamic for the thickness and sweetness or you can opt for balsamic glaze via Trader Joe’s. You can also make your own reduced balsamic which works great too!
- Makes 12 rolls.