Mexican Egg Rolls
- 1 Tbsp. oil
- ½ C. onion, finely chopped
- 2 boneless, skinless chicken breasts, cooked and shredded
- 4-oz. can chopped green chiles
- ½ C. chicken broth
- ½ tsp. garlic, minced
- salt and pepper to taste
- 12 egg roll wrappers
- 1 C. shredded cheddar cheese
- oil for deep frying
- Garnish: guacamole, salsa, sour cream
- Heat oil in a large skillet over medium heat.
- Saute onion in oil until translucent.
- Add chicken, chiles, broth, garlic, salt and pepper.
- Simmer until mixture thickens and most of the liquid cooks out.
- Divide mixture evenly among egg roll wrappers.
- Top each with some cheese.
- Wet all 4 edges of the wrapper and roll up, egg roll style.
- Heat enough oil to cover egg rolls in a fryer or skillet on medium-high heat.
- Fry rolls a few at a time until golden on all sides.
- Drain on paper towels.
- Serve with garnish. Serves 4-6.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/mexican-egg-rolls/
3.5.3208