Veggie Egg rolls

4 Steps to complete

• 1
  Preheat 2 tablespoons oil a medium skillet for 1 to 2 minutes over medium heat. Add vegetables, cayenne pepper, ginger, teriyaki sauce and cook for 2 minutes. Remove from heat, allow mixture to cool for 2 minutes, add Chihuahua® and cotija cheese; mix thoroughly. Divide mixture into 12 portions and set aside.
• 2
  Preheat 2 cups vegetable oil in a medium pot. Set heat to medium-high and allow to reach 350˚F.
• 3
  Place one wonton wrapper on work surface with 1 corner facing you. Place 3 or 4 Tbsp. in the middle of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Brush open corner with beaten egg and press to seal. Continue with the remaining wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest.
• 4
  Fry egg rolls in batches of 2-3 at a time for 1- 2 minutes on each side, until crispy and golden brown. Remove from oil and drain on a plate lined with paper towels to absorb any extra oil. Serve with Asian Dipping Sauce. Enjoy!