MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Egg Rolls-Royce Hot Chicken Egg Rolls
Categories: Pastry, Poultry, Vegetables, Cheese, Potatoes
Yield: 21 Egg rolls
21 Egg roll wrappers
1 qt Oil; for frying only
1 tb Olive oil
3 c Purchased hot chicken;
- shredded
1 c Black beans; drained, rinsed
2 c Corn; drained, rinsed
2 c Potatoes; diced, cooked
1/2 c Chicken stock
1 ts Salt
1/2 ts Smoked paprika
1/4 ts Black pepper
1 c Mascarpone cheese
1 c Fresh spinach
Combine shredded chicken, chicken stock, black beans, corn,
potatoes, and all seasonings with cheese in large mixing bowl. Stir
until incorporated. Add spinach and stir to combine.
Line your counter with parchment paper or have large plate
available to place rolled eggrolls prior to frying.
Position an egg roll wrapper with one corner pointed towards you.
Place 1/4 cup filling centered in the bottom 1/3rd of the wrapper.
Fold bottom corner over filling then continue to roll up, firmly
folding sides toward center over filling as you roll. Moisten top
corner with water and press firmly to seal. Repeat with remaining
wrappers and filling.
Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to
350°F/175°C or medium high heat. Fry egg rolls in batches until
golden brown, turning egg rolls a few times while frying. Drain on
paper towels.
To Bake Rather Than Frying:
Not as crispy this way. Set oven to 425°F/218°C.
Line egg rolls, seam side down, on baking sheet, so that they do
not touch. Spray with nonstick cooking spray. Bake for 10 to
15 minutes or until egg rolls are golden, flipping 2 to 3 times
while baking. Broil a minute or so on each side for extra
crispiness.
Recipe by Erica Kelly (Erica's Touch of Taste Food Truck)
Recipe FROM:
http://www.newschannel5.com
Uncle Dirty Dave's Archives
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