- vegetable oil for frying
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 red onion, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1/2 cup finely chopped mushrooms (optional)
- cayenne pepper, or to taste
- 2 pounds skinless, boneless chicken breasts, thinly sliced
- 2 (8 ounce) packages shredded pepper Jack cheese
- 16 egg roll wrappers, or more as needed
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat eggs and milk together to make egg wash.
- Heat olive oil in a saute pan over medium heat. Cook and stir onion, peppers, mushrooms, and cayenne until slightly softened, about 5 minutes. Add chicken and cook until no longer pink, about 5 minutes. Mix in pepper Jack cheese until thoroughly combined and starting to melt, 1 to 2 minutes.
- Place equal amounts of the filling mixture in the center of each egg roll wrapper. Fold in side corners and roll up, sealing edges with egg wash.
- Cook egg rolls in the hot oil until they float to the top and turn golden brown, 3 to 5 minutes. Work in batches to avoid overcrowding. Lay flat on paper towels to drain, standing on their ends to drain any excess oil.
09/15/2019
recipepes.com
chicken fajita egg rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
