Recipe courtesy of Leslie Bock
Episode: Viewer's Choice
Save Recipe Print
25 min
15 min
10 min
10 to 12 rolls



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

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mini Frittatas

Recipe courtesy of Giada De Laurentiis

Mini Meatballs

Recipe courtesy of Trisha Yearwood

California Roll

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Mini Italian Frittatas

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen

Sushi Rolls

Recipe courtesy of Jill Davie

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories