Recipe courtesy of Leslie Bock
Episode: Viewer's Choice
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
10 to 12 rolls
Level:
Easy

Ingredients

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 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Lobster Rolls

Recipe courtesy of Jamie Deen

Mini Frittatas

Recipe courtesy of Giada De Laurentiis

California Roll

Recipe courtesy of Alton Brown

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Egg Rolls

Recipe courtesy of Food Network

Lobster Rolls

Recipe courtesy of Food Network Kitchen

Sushi Rolls

Recipe courtesy of Jill Davie

Browse Reviews By Keyword