Mini Mex Rolls

Total Time:
25 min
15 min
10 min

10 to 12 rolls

  • 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
  • 1/2 cup chopped pickled jalapenos
  • 1/2 cup corn
  • 1 scallion, chopped
  • 1/2 cup black beans
  • 1 egg
  • 2 tablespoons water
  • Wonton or egg roll wrappers
  • Canola oil, for frying
  • 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 jalapenos 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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