Mini Mex Rolls #883 6/08

Categories:
Mexican, New 2008, poultry

1 large chicken breast; cooked & minced
1/4 cup taco seasoning mix
1/2 cup Water
1 1/2 cup pepper jack cheese; shredded
1/2 cup roasted red pepper; diced
1//2 cup pickled jalapenos; chopped
1/2 cup corn
3 green onion; chopped
1/2 cup black beans
1 large egg
2 tablespoon Water
egg roll wrappers
canola oil; for frying
sweet and sour sauce; #882

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed inside the chicken. Set aside, Combine the red peppers and jalapenos in a food processor until finely chopped. Place in a mixing bowl with chicken mixture, cheese, corn, green onions, and beans. Combine well and set aside. Whisk together the egg and water and set aside. Place wrapers on some waxed paper and brush the outer edges with the egg mixture. Place 2 tablespoons of the Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper about 1/2 inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep fry in Canola oil heated to 375°F until they float. Remove and drain, and allow to cool several minutes before serving. Serve with some sweet and sour sauce and rice.

Contributor: Food Network

Yield: 6 servings