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Chili-Cheese Egg Rolls

 Chili-Cheese Egg Rolls
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
8 ServingsPrep: 15 min. Cook: 5 min./batch


  • 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


  • 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.
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.

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Chili-Cheese Egg Rolls (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.