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Mexican Egg Rolls

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  Finely shredded cooked chicken 2 Cup (32 tbs) (About 2 Boneless, Skinless Breasts)
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Garden style salsa 16 Ounce, divided (Medium Or Mild, 1 3/4 Cups, 1 Jar)
  Diced green chiles 1⁄4 Cup (4 tbs)
  Egg roll wrappers 12
  Vegetable oil 1 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 1251

% Daily Value*

Total Fat 141 g216.8%

Saturated Fat 59 g295.2%

Trans Fat 0 g

Cholesterol 583.8 mg194.6%

Sodium 5522.4 mg230.1%

Total Carbohydrates 128 g42.5%

Dietary Fiber 2.4 g9.4%

Sugars 29.6 g

Protein 191 g382.7%

Vitamin A 153.7% Vitamin C 126.3%

Calcium 199.7% Iron 80.6%

*Based on a 2000 Calorie diet

Mexican Egg Rolls Recipe