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Mexican Egg Rolls




Source of Recipe


Great-Tasting Wraps






List of Ingredients



• 2 cups (about 2 boneless, skinless breasts) finely shredded cooked chicken
  
• 2 cups (8 ounces) shredded Monterey Jack cheese
  
• 1 3/4 cups (16-ounce jar) ORTEGA Garden Style Salsa, medium or mild, divided
  
• 1/4 cup ORTEGA Diced Green Chiles
  
• 10 to 12 egg roll wrappers
  
• Vegetable oil
  
• Sour cream (optional)
  






Instructions



1. COMBINE chicken, cheese, 1 cup salsa and chiles in large bowl. Scoop 1/3 cup filling down center of each egg roll wrapper. Fold one corner over filling; fold in 2 side corners. Moisten edges of remaining corner with water; roll up egg roll from bottom. Press to seal edges. Repeat with remaining filling and wrappers.
   
2. ADD oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Place egg rolls in oil; fry, turning frequently with tongs for 1 to 2 minutes, until golden brown. Remove from skillet; place on paper towels. Serve with remaining 3/4 cup salsa and sour cream.
   






Final Comments


Makes 6 servings