2 packages of egg roll wrappers (each package contains 12), covered loosely with a damp paper towel to prevent drying
4 strips of bacon, diced
1 pound boneless skinless chicken, ground or minced into small pieces (feel free to put this in the food processor with a little bit of water)
4 tablespoons minced green onion
1/4 cup minced onions
1/4 cup minced red bell pepper
1jalapeno pepper, diced
1 tablespoon minced fresh parsley
1 teaspoons cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1/2 tablespoon ground cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup buttermilk
2 1/2 cups all-purpose flour
1 quart oil (I prefer coconut) for frying
Cook the diced the bacon until crispy, remove the bacon and use the oil to cook the chicken, vegetables and spices unit the chicken has cooked through but should not be dry. Remove the chicken mixture from the heat, add the bacon back in and set aside.
To assemble the pastry place a piece of the enroll wrapper in front of you with a corner pointing directly at you. Then place 2 spoonfuls of the filling near the corner towards you, leave some room so the filling does not fall out. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling. Repeat this process with the remaining rolls.
Heat the oil in your deep-fryer or a pan to 350 degrees F.
Beat together the two eggs and the buttermilk to create a egg wash. In another bowl or plate, place the flour. Roll the pastry in the egg wash and then the flour and repeat again to get a nice coating. Do this with all of the pastry.
Fry each pastry until golden brown and drain on a paper towel.
I like to freeze half before frying to use for parties or last minute dinners.
You can also bake this at 350 degrees F for 12-15 minutes until the outside is crunchy, first spritz some oil to ensure it browns to perfection.