Makes 66 appetizers
Ingredients
- 2 cups finely chopped cooked Chicken
- 2 cups cooked rice
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 cup grated Cheddar Cheese
- 1 cup chopped celery
- 2/3 cup sour cream
- 1/2 cup finely chopped Onion
- 1 4-ounce can chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoonhot pepper sauce
- 66 wonton skins
- 4 cups vegetable oil for frying
- Picante sauce
Directions
- Combine Chicken, rice, water chestnuts, Cheese, celery, sour cream, Onion, chiles, chili powder, salt and pepper sauce in large bowl.
- Place 1 tablespoon rice mixture in center of each wonton skin.
- Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with water and roll up to seal.
- Heat oil in deep fryer or heavy saucepan to 375 degrees;
- fry rolls, a few at a time, 1 minute or until golden brown.
- Remove with slotted spoon; drain on paper towels.
- Serve warm with picante sauce for dipping.