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 Cooked, diced potatoes
1/2 c Chicken stock
1 ts Salt
1/2 ts Smoked paprika
1/4 ts Black pepper
1 c Marscapone 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
third 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 350ºF/175ºC 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): Set oven to
425ºF/218ºC.

Line egg rolls, seam side down, on baking sheet, so that
they do not touch. Spray with nonstick cooking spray.
Bake for 10-15 minutes or until egg rolls are golden,
flipping 2-3 times while baking. Broil a minute or so on
each side for extra crispiness.

Makes 21 egg rolls.

RECIPE BY: Erica Kelly (Erica's Touch of Taste Food Truck)

RECIPE FROM: http://www.newschannel5.com

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