Texas Egg Rolls
Vicki Butts (lazyme)
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- oil for frying
- canned whole green chilies
- egg roll wrappers
- 6 slice
- monterey jack cheese
1Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).
2Insert a piece of cheese into each chile.
3Place a stuffed chile diagonally across the egg roll wrapper.
4Moisten all four sides of the wrapper with water.
5Fold the sides in and gently press to seal the ends.
6Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges.
7Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes.
8When the first side in nice and brown gently flip over and brown the other side.
9Work in small batches so the egg rolls don't touch while frying.
10Remove from the oil to drain on paper towels.