Ingredients
-
2
-
2
-
1
-
2
-
1/2
-
4 - 5
-
2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Mexican Egg Rolls,Yummy!! This is something a little different and very tasty! Next time I’m planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!,made these little goodies tonite with a taco salad….didnt have cumin or scallions, but no matter…they were delicious!! thanks,These are so tasty and easier than I expected them to be. I cheated & used a rotisserie chicken from the deli instead of grilling the meat…made them so quick. I think they are better than the rolls like these you get in a restaurant!
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Steps
|
1
Done
|
Chop the Chicken Into Small Dices. |
|
2
Done
|
Mix All Ingredients Together. |
|
3
Done
|
Moisten the Edges of an Eggroll Wrap and Put Approx 2 Tablespoons of Filling in the Middle. |
|
4
Done
|
Fold Like You Would an Eggroll (directions and Picture Are Usually on the Eggroll Wrapper Container). |
|
5
Done
|
Make Sure the Flap Is Sealed to Keep the Filling Inside. |
|
6
Done
|
Heat Oil to 350f and Cook Just Until Golden Browned (approximately 3-5 Minutes). |
|
7
Done
|
Cut Diagonally and Serve With Guacamole and Sour Cream. |
