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https://www.youtube.com/embed/wXy9HNGpHMA
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Heat oil in a deep pot to 350˚F.
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In a medium bowl, mix together the shredded chicken, cheese, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Hoisin Sauce, green salsa and onion.
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To soften tortillas, wrap about 10 tortillas at the time in a kitchen cloth or moist paper towel and place in the microwave for about 1 minute. Repeat this step with remaining tortillas when ready to fill.
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Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Avoid overfilling or placing filling too close to the end of tortillas so filling doesn't spill out. Secure rolls with toothpicks.
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Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping. Garnish with cilantro. Enjoy!