Mexican Egg Rolls Recipe
Ingredients
| Shredded chicken | 2 Cup (16 tbs) | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| Mild salsa | 1 3/4 Cup (16 tbs), divided | |
| Green chiles | 1/4 Cup (16 tbs), diced | |
| Egg roll wrappers | 12 | |
| Vegetable oil | ||
Directions
COMBINE chicken, cheese, 1 cup salsa and chiles in large bowl.
Scoop 1/3 cup filling down center of each egg roll wrapper.
Fold one corner over filling; fold in 2 side corners.
Moisten edges of remaining corner with water; roll up egg roll from bottom.
Press to seal edges.
Repeat with remaining filling and wrappers.
ADD oil to 1-inch depth in medium skillet; heat over high heat for 1 minute.
Place egg rolls in oil; fry, turning frequently with tongs for 1 to 2 minutes, until golden brown.
Remove from skillet; place on paper towels.
Scoop 1/3 cup filling down center of each egg roll wrapper.
Fold one corner over filling; fold in 2 side corners.
Moisten edges of remaining corner with water; roll up egg roll from bottom.
Press to seal edges.
Repeat with remaining filling and wrappers.
ADD oil to 1-inch depth in medium skillet; heat over high heat for 1 minute.
Place egg rolls in oil; fry, turning frequently with tongs for 1 to 2 minutes, until golden brown.
Remove from skillet; place on paper towels.
Chef
