Ingredients
250 g cooked chicken breast
⅓ cup diced celery
57 g blue cheese
57 g cream cheese
1 tbsp Kaitaia Fire
SIDS SALT & PEPPER to taste
Cayenne pepper, optional
14 wonton wrappers, or more as needed
1 egg
1 tbsp water
Rice bran oil, for frying
Directions
Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and Kaitaia Fire. Season with SIDS SALT & PEPPER, and cayenne pepper. Mix with a spoon until filling is well combined.
Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaped tablespoon of filling near one edge. Spread out with your fingers, leaving a 10 mm border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 5 mm of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
Fill a frypan with enough oil to reach halfway up the egg rolls. Heat to 175°C in a frypan over medium heat. Add a batch of egg rolls then fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.
