Sun-Dried Tomatoes & Triple Cheese Chicken Eggroll

Egg rolls with a southwestern flair from the feta and Monterey Jack cheeses, tomatoes and hot sauce.

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Ingredients:

• 1 can (10 oz) chunk white chicken, drained
• 1 Tbsp extra virgin olive oil
• 1/2 cup yellow onion, finely chopped
• 1 tsp garlic, chopped
• 2 cups coleslaw
• 1/2 cup sun-dried tomatoes, (packed in oil), finely chopped
• 1/4 cup feta cheese, crumbled
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup grated parmesan cheese
• 1/2 Tbsp Louisiana style hot sauce
• 1/8 tsp freshly ground black pepper
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1 pkg large square egg roll wrappers (about 20 wrappers)
• 1/2 cup water
• 2 cups vegetable oil

Method

Place the extra virgin olive oil in a medium size skillet over medium heat. Let the olive oil heat until quite hot. Add onions to the skillet and saute for about 1 minute. Add garlic, coleslaw, sun-dried tomatoes, and drained chicken. Break up any large chunks of chicken, so they are about 1/4 to 1/2 inch in diameter. Saute for 3-5 minutes or until the coleslaw is slightly wilted. Be careful not to overcook the coleslaw. Promptly remove the pan from heat, and place the eggroll filling into a medium sized bowl. Add feta cheese, Monterey Jack, and parmesan cheese to the filling. Fold the cheeses into the filling to let the cheese melt slightly. Next, add the hot sauce, black pepper, cumin, salt, and basil to the filling. Mix well to ensure even distribution of the spices. Set the eggroll filling aside to cool for 3-5 minutes. To stuff the eggrolls, you will need to place the eggroll wrappers and water on a clean, flat surface. Begin by placing 2 tbsp of the filling diagonally on the wrapper. Fold the bottom corner nearest you, over the filling, roll tightly halfway to cover the filling. Then fold both sides into the middle. Moisten the edges of the upper flap with water, and finish rolling the eggroll. Seal the edges well with water. Lay the eggrolls in a single layer, until ready to cook. To begin cooking, heat 2 cups of canola oil in a medium size skillet over medium high heat. Once the oil is hot enough (about 350oF), place 3 - 4 eggrolls in the hot oil. Do not place too many eggrolls in at one time, or the oil will cool down and not cook the eggrolls quickly enough. When the eggroll is nicely browned on one side, flip it over carefully. Brown the other side. The eggrolls will cook very quickly. Once the eggroll is finished, place it on a paper-towel lined plate to drain some of the excess oil. Transfer the eggrolls to a decorative serving platter and serve warm.

Notes:

Number of servings: 20

Submitted By: jandrstout
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