Mexi Egg Roll Madness Recipe

This recipe is da bomb yo!

• 1 chicken breast, cooked and finely chopped
• 1/4 cup taco seasoning
• 1/2 cup water
• 1 1/2 cups shredded pepper Jack cheese
• 1/2 cup diced roasted red pepper( i use canned mezzattis)
• 1/2 cup fresh chopped cilantro
• 1/2 cup corn
• 1 scallion, chopped
• 1/2 cup black beans
• 1 egg
• 2 tablespoons water
• Egg roll wrappers
• Canola oil, for frying

Cilantro Sauce:

1/2 cup finely chopped Cilantro(from food processor)

1 cup Sour cream

Dash of salt to taste

Directions

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.

Combine the cheese, red peppers and cilantro in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.

Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.

Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving. Serve with cool Cilantro Dip! Enjoy!