Originally published at: http://blog.2keto.com/recipe/carls-deep-fried-chicken-skin-chorizo-rolls/
These rolls resemble crispy egg rolls, pot stickers, Fillipino lumpia, Mexican taquitos, or any fried stuffed appetizer. Once you use chicken skins you won’t want them any other way! Get chicken skins from a meat packing warehouse, a butcher, etc. I got 10 pounds for $1 pound, frozen in a bag. I had to sort through lots of small shards, though. They made lovely crisps. You can fill them with any kind of spiced ground meat, or anything else for that matter. I used ground Mexican Chorizo, which is meaty and spicy.[wpurp-searchable-recipe]Carl’s Deep Fried Chicken Skin Chorizo Rolls - - chicken skins (5-6 inches square), Mexican Chorizo (or any other spiced ground meat), sea salt, kitchen twine (for tying up the rolls), You will also need a deep fryer and fat for frying. Tallow is the best fat. Lard is second best. If you have to use an oil, use peanut oil. It has a high smoking point, and doesn’t break down Omega 6 at high temperatures.; Find a piece of chicken skin you can cut about 5-6 inches square.; Take a good meatball’s worth of ground meat and roll it into a football. Place at the edge of the skin.; Fold the edges in so the contents won’t spill out.; Roll it up tight.; Tie kitchen twine around the roll to keep it together when frying.; Toss in your favorite salt and fry for ~7 minutes.; Serve immediately as is, or with your favorite sauce.; - [/wpurp-searchable-recipe]
