Serves: 10 to 12 rolls1) Heat the cooked chicken, seasoning and water on a medium heat until the liquid thickens and is absorbed into the chicken. Set aside.
2) Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in sweetcorn, spring onion, beans, and chicken mixture. Combine well and set aside.
3) Whisk together the egg and water and set aside. Place the wonton or egg roll wrappers on a flat surface and brush the outer edges with the egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle.
4) Place 2 heaping tbsp of Mex mixture onto each wrapper and spread into a log shape. Fold over the ends of the wrapper by approximately 1cm to cover the ends of the log shape. After the ends are turned in, roll up and seal.
5) Deep-fry the mini Mex rolls in vegetable oil heated to 190C until they float. Remove and drain, and allow to cool for several minutes before serving.