24 Servings 20 min Cook
2 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1/4 Pinch Cayenne Pepper
2 Tsp Curry Powder
1/2 Tsp Tabasco Sauce
1 Can (303 x 406) Corn
1/2 Cup Corn
1 Large Egg
24 Serving Rice Paper
1 1/3 Cup, shredded Cheddar Cheese
2 1/3 Cup Peanut Oil
Heat oil in a frying pan over medium-high.
Fry the chicken breast until cooked through and no longer pink, about 7 minutes per side.
Add spices and tabasco sauce during cooking.
Remove from heat and allow to cool slightly before shredding with 2 forks.
Add corn kernels and creamed corn, and mix thoroughly.
Add more spice at this stage if desired.
Add egg to mixture
Wet and soften rice paper as per packet instructions.
On each, place a strip of cheese with chicken mixture (approximately 1 tablespoon per piece), tuck in ends and roll, set aside.
Heat oil in deep fry pan to 365 degrees F.
Place rolls in oil and fry, turning once or twice until golden brown.
Drain on paper towels and serve hot.
