CHICKEN-RICE ROLLUPS
Yield: Makes 66 appetizers.
• 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 teaspoon hot pepper sauce
• 66 wonton skins
• 4 cups vegetable oil for frying
• Picante sauce
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.
Nutrition Facts
Calories 187
Total Fat 12g
Cholesterol 14mg
Sodium 223mg
Total Carbohydrate 14g
Protein 5g
USA Rice Federation www.usarice.com
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