Mexican Egg Rolls
|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.