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For the filling, simply mix the nacho sauce and the chicken with a fork in a small bowl.
Spoon out a small amount onto an individual egg roll skin and roll it up nice and tight.
Pour enough oil to submerge half of one wrap.
Allow the oil to heat. I kept the heat a little below medium, so I could let two or three crispitos fry while I prepared more.
Let the crispitos fry until golden brown, flipping them (gently) as necessary.
Place the fried crispitos on a paper towel or wax paper to cool, and then serve!