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  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 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): 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 10-15 minutes or until egg rolls are golden,
  flipping 2-3 times while baking. Broil a minute or so on
  each side for extra crispiness.
  
  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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