Chicken And Green Chile Egg Rolls

• 4 chicken breasts, halved and skinned
• 1/2 tsp. garlic salt
• 1/2 tsp. onion salt
• 1 sprig fresh cilantro
• 2 c. (8 oz.) shredded Monterey Jack cheese
• 2 (4 oz.) cans chopped green chiles (undrained)
• 1 (1 lb.) pkg. egg roll wrappers
• vegetable oil

1. Combine the first 4 ingredients in a large saucepan.
2. Add water to cover; bring to a boil.
3. Cover, reduce heat and simmer for 20 to 25 minutes, or until chicken is done.
4. Pour mixture through a wire mesh strainer into a bowl, discarding broth. Debone chicken and shred meat with a fork.
5. Combine chicken, cheese and chiles in a large bowl; stir well.
6. Mound about 1/3 cup filling in center of each egg roll wrapper.
7. Fold top corner of wrapper over filling, then fold left and right corners over filling.
8. Lightly brush exposed corner with water.
9. Tightly roll filled end of wrapper toward exposed corner; gently press cover to seal.

chicken breasts, garlic salt, onion salt, cilantro, shredded monterey jack cheese, green chiles, egg roll wrappers, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486602 (may not work)