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Mexican Egg Rolls

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
Mexican
Method: 
Fried
Ingredient: 
Egg

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