Mini Mexican Rolls

• 1 whole Boneless Chicken Breast, Cooked And Finely Chopped
• 1/4 cups Taco Seasoning
• 1/2 cups Water
• 1- 1/2 cup Pepper Jack Cheese, Shredded
• 1/2 cups Roasted Red Pepper, Diced
• 1/2 cups Pickled Chopped Jalapenos
• 1/2 cups Corn
• 1/4 cups Onion, Diced
• 1/2 cups Black Beans
• 1 whole Egg, Beaten
• 2 Tablespoons Water
• 1 package Egg Roll Wrappers, 12 Ounce Package
• 3 cups Canola Oil, Enough For Frying

1. Heat the cooked chicken, seasoning and water on medium heat until liquid thickens and gets absorbed into the chicken.
2. Set aside.
3. Combine the cheese, red peppers and jalapenos in a blender or food processor and process until finely chopped.
4. Place in a mixing bowl and stir in corn, onions, beans and chicken mixture.
5. Combine well and set aside.
6. Whisk together the egg and water and set aside.
7. Place egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture.
8. Place 2 Tablespoons of the chicken mixture onto wrapper and spread into a log shape.
9. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture.
10. After ends are turned in, roll and seal.
11. (Make sure all edges are sealed well.
12. You dont want any leaks during frying.)
13. Deep fry the Mini Mex Rolls in canola oil heated to 375 degrees until they float.
14. Remove and drain, and allow to cool for several minutes before serving.

chicken, water, pepper, red pepper, jalapenos, corn, onion, black beans, egg, water, egg roll wrappers, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-mexican-rolls/ (may not work)