Mini Mex 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.
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.
Recipe courtesy of Leslie Bock at Psycho Suzi's, Minneapolis MN