MINI MEX ROLLS

By Jaxson

Ingredients

• 1 COOKED CHICKEN BREAST FINELY CHOPPED
• 1/4 CUP TACO SEASONING
• 1 1/2 CUPS SHREDDED PEPPER JACK CHEESE
• 1/2 CUP DICED ROASTED RED PEPPER, DRAINED
• 1/2 CUP CHOPPED PICKLED JALAPENO PEPPERS, DRAINED
• 1/2 CUP CORN KERNELS
• 1/2 CUP COOKED BLACK BEANS, RINSED AND WELL DRAINED
• 1 SCALLION, CHOPPED
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
• CANOLA OIL, FOR FRYING
• 1 LARGE EGG
• 15 ABOUT 15 SPRING ROLL WRAPPERS

Preparation

Step 1

HEAT THE CHICKEN, TACO SEASONING, AND 1/2 CUP WATER IN THE SKILLET OVER MEDIUM HEAT UNTIL THE LIQUID THICKENS AND IS FULLY ABSORBED INTO THE CHICKEN, ABOUT 4 MINUTES.

COMBINE THE CHEESE, RED PEPPER, AND JALAPENO IN A BLENDER UNTIL FINELY CHOPPED. TRANSFER TO A BOWL AND STIR IN THE CORN, BEANS, SCALLION, AND THE CHICKEN MIXTURE. SEASON WITH SALT AND PEPPER TO TASTE.

HEAT 2 INCHES OF OIL IN A HEAVY BOTTOMED POT UNTIL A DEEP FRY THERMOMETER READS 375 WHILE THE OIL HEATS, MAKE THE ROLLS, WHISK THE EGG AND 2 TBSP WATER. LAY A SPRING ROLL WRAPPER ON A CLEAN WORK SURFACE AND BRUSH THE OUTER EDGES WITH THE EGG MIXTURE.