Ingredients
- ½ small Cabbage shredded
- ¼ large Onion julienne
- 1 bunch Green Onions thinly sliced
- 5 tbsp Badia Olive Oil Extra Virgin
- 1 cup Corn
- 2 cups ground Corn Tortilla, lightly salted
- 3 ribs of Celery julienne
- 1 bunch Cilantro chopped
- 3 pieces of Chicken Breasts about 1 ½ lbs.
- 8 tbsp Salsa Roja
- ½ tsp Badia Sea Salt
- 1 package of Egg Roll skins
Directions
Step 1:
- Put 3 tbsp Olive Oil in a sauté pan
- When hot add the shredded Cabbage, Celery and Onion
- Sauté until translucent
- Remove from heat and put in ice water to cool
- Drain and squeeze dry
Step 2:
- Trim fat of the Chicken Breast and slice each piece in half then julienne
- Season with three tablespoons of Salsa Roja, and mix well
- Add a half a tsp of Sea Salt and mix
- In a large sauté pan add 2 tbsp of Olive Oil and heat
- Add the seasoned Chicken and cook until done and drain some of the liquid
- Cool and add ground Tortilla Chips, Corn, Cilantro, Green Onion, Cabbage mix and five tablespoons of Salsa Roja
- Mix well. (Makes 28 to 30 rolls)
Step 3:
- Place Egg Roll skins diagonally on a clean surface
- Put 3 to 4 oz scoop of filling on each wrapper and brush corners with egg wash
- Fold corners over filling, roll snugly halfway to cover filling
- Fold up both sides snugly against filling, roll over flap and seal
- Lay flap-side down until ready to cook
- Deep fry at 350 degrees until golden
