Texas Egg Rolls The Best Recipes

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Texas Egg Rolls

"These are like individual chile rellenos. Serve with salsa and or guacamole."

Ingredients :

oil for frying
6 canned whole green chiles
6 egg roll wrappers
6 slices Monterey Jack cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 18M

Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).
Insert a piece of cheese into each chile. Place a stuffed chile diagonally across the egg roll wrapper. Moisten all four sides of the wrapper with water. Fold the sides in and gently press to seal the ends. Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges.
Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. When the first side in nice and brown gently flip over and brown the other side. Work in small batches so the egg rolls don't touch while frying. Remove from the oil to drain on paper towels. Serve warm.

Notes :

It is important to not puncture the wrappers prior to or during frying or the filling will leak.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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