Do you know what you get when you cross a Chinese egg roll and a Mexican chicken enchilada? Why, Pollo Rolls of course. Crispy deep fried torpedos of creamy cheesey chicken enchilada bliss.
I had a package of egg roll wrappers in the freezer torturing me with their presence and since I had leftovers from a roasted chicken over the weekend, I figured I'd come up with something a little different for a change. Imagination's a wonderful thing and honestly, it's kind of hard to go wrong with anything wrapped up and deep fried, don't ya' think? The only problem with my vision was I didn't know what to call the darned things until Big Guy came up with a name.
Simply the makings for chicken enchiladas, the filling mixes a slurry of onion, cilantro, garlic and a touch of salsa verde with shredded chicken, topped with a thin slice of cream cheese and a load of grated jack cheese mixed with mozzarella. Rolled in an egg roll wrapper and deep fried, we had our Pollo Rolls garnished with extra salsa and a dollop of guacamole along side a few other crunchies and called it dinner but it's party food too. No doubt.
Incidentally, the jack cheese isn't just any old jack but Cougar Crimson Fire from the Creamery at Washington State University. Get on the internet and order yourself some because trust me, it is amazing! Their aged cheddar is incredible too - oh and the peppercorn...and the sweet basil...and ah heck, just go for it all. Get 'em all. You won't be disappointed.
Pollo Rolls – Chicken Enchilada Egg Rolls an original from JBug’s Kitchen Antics
1/2 large onion, chopped
1/4 cup fresh cilantro, chopped
2 large garlic cloves, minced
2/3 cup salsa verde (I used Herdez brand)
Juice of 1 lime
1 roasted green chile, chopped (optional) or
1 jalapeno pepper, seeds and all (optional)
2 cups shredded cooked chicken
8 ounce package cream cheese
1 cup shredded pepper jack cheese
1/2 cup shredded mozzarella cheese
12 egg roll wrappers
1 egg mixed with 1 tablespoon water & beaten
Vegetable Oil for deep frying
In the bowl of a food processor add onion cilantro, garlic, salsa verde, lime juice, green chile or jalapeno. Process until smooth. Pour into a medium bowl and fold in chicken. Mix well and set aside. Slice cream cheese into 12 thin pieces. Set aside.
Brush the edges of the eggroll wrapper with egg wash. Place approximately a quarter cup of chicken filling diagonally across one corner of the wrapper. Top with a slice of cream cheese and a few tablespoons of shredded cheese. Roll wrappers, enclosing filling completely. Place onto a sheet pan that has been dusted with cornstarch.
Meanwhile approximately 2 inches of oil in a deep heavy pot until oil reaches 350 on thermometer. Fry eggrolls 2 or 3 at a time until golden brown –4 minutes. Drain on a paper towel lined rack. Serve rolls with salsa, and guacamole. Makes 1 dozen.