I love burritos and quesadillas, and have been looking for a way to enjoy them in smaller portions. It turns out that egg roll wrappers are not so different from the tortillas we wrap our Mexican goodies in, so I created these little gems for when you're in the mood for something a little less filling. And by the way, they're baked and can be made as tame or spicy as you like.
1In large pan on stove top heat canola oil on medium heat. Add the ground chicken and saute until almost cooked. Add the onions, serano chilis (if using) and seasonings (from chili powder to srirscha sauce). Lower heat a bit and cook a few minutes more until vegetables soften slightly. They will continue to cook when you add the rice and liquid.
2Add the raw rice and stir to toast a bit. Now add the water, bring to a boil, cover, lower heat and simmer on low for 10 minutes.
3When rice is cooked, add corn, red peppers and cheese. Stir and let cool.
4While rice mixture is cooling make the egg wash and pre heat oven to 400 degrees. Combine egg, water and sriracha sauce and whisk together.
5Take 2 tablespoons of rice mixture and place on lower half of egg roll. Place egg wash around edges and roll half way up.
6Fold in sides, brush again with egg wash, and complete folding until you have someting that resembles an egg roll. Brush top and bottom of egg rolls with egg wash and place on a baking sheet that has been covered with foil and dusted with cooking spray. Repeat 9 more times.
7Bake 6 minutes, turn rolls over and bake another 6 minutes. If the rolls are not looking brown enough bake another 3 minutes on each side. Serve with whatever condiments you like. I chose pico de gallo and low fat sour cream sprinkled with fresh cilantro.