Chili-Cheese Egg Rolls Recipe

Chili-Cheese Egg Rolls Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). —Jennifer Bender, Baldwin, Georgia

This recipe is:

Contest Winning

Quick

[X]

Rate Chili-Cheese Egg Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chili-Cheese Egg Rolls Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 8 Servings

15 5 20

Ingredients

1 can (15 ounces) chili without beans
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded jalapeno pepper
8 egg roll wrappers
Oil for deep-fat frying
Sour cream and guacamole, optional

Directions

In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sour cream and guacamole if desired. Yield: 8 egg rolls.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 egg roll (calculated without optional ingredients) equals 284 calories, 17 g fat (4 g saturated fat), 26 mg cholesterol, 487 mg sodium, 23 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Chili-Cheese Egg Rolls in Simple & Delicious August/September 2011, p41