Chorizo Avocado Egg Rolls

For chorizo filling: In large bowl, combine pork, vinegar, chili powder, paprika, garlic, salt, pepper and cumin; mix well. Heat a large skillet over medium heat. Add pork mixture; cook 10 to 15 minutes, stirring often, until thoroughly cooked through.

Remove chorizo from heat and let cool. Stir in black beans and corn.

To assemble, lay out one egg roll wrapper at a time and scoop ¼ cup chorizo filling into center. Place 2 to 3 avocado slices on top of chorizo.

With brush, egg wash the edges of the egg roll wrapper. Roll up to enclose filling, removing excess air. Repeat with remaining egg roll wrappers and filling.

Heat vegetable oil in large saucepan or deep fryer to 350 F. Fry egg rolls in batches until golden brown, about 5 minutes.

To serve, cut egg rolls in half on the bias. Place 2 to 4 halves on a plate along with pico de gallo and buttermilk ranch dressing.