Chicken Fajita Egg Rolls

Tex-Mex chicken fajita ingredients put in an egg roll. If you have access to a turkey fryer, I recommend using it to cook these in order to cut down on number of batches and speed up the cooking process. This can be an appetizer or part of a full meal. Goes great with ginger soy sauce or even some pico de gallo.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 262 Calories

Ingredients

• 2 eggs
• 2 tablespoons milk
• vegetable oil for frying
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, minced
• 1 jalapeno pepper, seeded and minced (Optional)
• cayenne pepper, or to taste
• 2 (8 ounce) packages shredded pepper Jack cheese
• ½ cup finely chopped mushrooms (Optional)
• 2 pounds skinless, boneless chicken breasts, thinly sliced
• 16 egg roll wrappers, or more as needed

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Beat eggs and milk together to make egg wash.

Step 3

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.

Step 4

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.

Step 5

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.