Tuesday, March 9, 2010
Spinach Chicken and Cheese Egg Rolls
2 teaspoons of southwestern seasoning
1 large can of chicken (do not drain)
2 cups of coleslaw mix (from a 16oz bag)
10 oz boz of frozen spinach, thawed and drained
1/4 cup of spreadable (white) cheese with garlic and herbs
1/4 cup of shredded cheddar cheese
20 Egg Roll wrappers (produce section)
Heat the oil to 350 degrees
In your stand mixer bowl add the chicken and the juice, coleslaw, frozen spinach, spreadable chesee, cheddar cheese, and southwestern seasoning, add pepper to taste.
Mix well until everything is blended in, scrape the sides, mix again for 1 minute.
Follow the directions on the egg roll wrappers to wrap the egg rolls, use about 2 tablespoons for egg rolls. Do not over fill.
Seal the egg rolls with water using your finger.
Set aside and repeat until you have 20 egg rolls.
Fry the egg rolls about 4 or 5 at a time. They take about 2 mins a side. The outside crust will have little bubbles on it, this is normal.
Set the egg rolls on a plate in a neat pile
Lightly drizzle sesame oil over the pile, don't use too much.