Mini Mexican Rolls

Heat the cooked chicken, seasoning and water on medium heat until liquid thickens and gets absorbed into the chicken. Set aside.

Combine the cheese, red peppers and jalapenos in a blender or food processor and process until finely chopped. Place in a mixing bowl and stir in corn, onions, beans and chicken mixture. Combine well and set aside.

Whisk together the egg and water and set aside. Place egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. Place 2 Tablespoons of the chicken mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately ½-inch to cover ends of log shaped mixture. After ends are turned in, roll and seal. (Make sure all edges are sealed well. You don’t want any leaks during frying.)

Deep fry the Mini Mex Rolls in canola oil heated to 375 degrees until they float. Remove and drain, and allow to cool for several minutes before serving.