Mini Mex Rolls Recipes

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MINI MEX ROLLS



Mini Mex Rolls image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 10 to 12 rolls

Number Of Ingredients 13

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

Steps:

  • 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.

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