Brown beef slowly over low heat; drain off grease. Add onions, garlic and seasonings; stir and cook til onions are golden. Remove from heat and add cheese. Blend well.
Remove seeds from chiles, spread open and pat dry with paper towels. Fill each chile with 2 Tbsp. of meat mixture. Roll up chiles like a jelly roll. Put each filled chile diagonally on individual egg roll wrapper.
Wrap each chile as follow: lift lower triangle flap over chile and tuck the point under it. Bring left and right corners towards the center and roll, sealing edges with a few drops of water. Deep fry at 325 til golden brown. Drain on paper towels. Serve at once. Makes 12 servings.