Chicken alfredo pouches

Ingredients:

• 10 - 12 egg roll wrappers
• 3 small or medium chicken breasts
• About 10 ounces pre-made alfredo sauce (I used about two-thirds of a 15-ounce jar)
• About 1 1/4 cups shredded Parmesan or Italian blend cheese
• Italian seasoning
• Salt
• Water in a small bowl or cup (you will need to wet your fingers with it to seal the pouches)
• Vegetable oil for frying

Note: I used a pre-made alfredo sauce to save time, since it can take a little while for my homemade sauce to thicken.

1. Rinse chicken and trim fat. Cut into small chunks or cubes, then sprinkle with salt and Italian seasoning.
2. Heat in a large pan until fully cooked, about 15-20 minutes. Meanwhile, warm the alfredo sauce in a small pot on the lowest heat setting.
3. Pour the slightly-warmed alfredo sauce into a mixing bowl. Add the chicken, when cooked, and stir until the pieces are coated with the sauce.
4. Cover a counter or table with wax paper and lay out each egg roll wrapper. In the center of each, place two teaspoons of shredded cheese, then top that with a tablespoon of the chicken-and-sauce mixture.
5. Fold each wrapper in half, then fold the edges almost all the way back. Wet your fingers with water and lightly press along the seam to seal. Next, fold up the side of each roll. Seal with wet fingers again. You can see a three-step picture here, with the recipe for pizza pouches.
6. Add enough oil to a large skillet to cover the bottom. Warm on medium heat for 1-2 minutes, then place each pouch seam-side down. After that side has become a golden-brown color, use a spatula to turn each pouch over and lightly brown the other side.
7. Serve onto a plate. Gently pat with a paper towel to remove any excess oil.