Chili-Cheese Egg Rolls Recipe

5 4 4
Chili-Cheese Egg Rolls Recipe
Chili-Cheese Egg Rolls Recipe photo by Taste of Home
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Chili-Cheese Egg Rolls Recipe

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5 4 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Chili-Cheese Egg Rolls in Simple & Delicious August/September 2011, p41

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Reviews forChili-Cheese Egg Rolls

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killakills123 User ID: 8835362 247118
Reviewed Apr. 15, 2016

"it tastes amazing"

MY REVIEW
Jellybug User ID: 53068 237005
Reviewed Nov. 9, 2015

"I used my left over homemade chili and left out the jalapeno. My grand kids went wild over these egg rolls...my eldest grand daughter is now 6 months pregnant and this is her favorite recipe, she claims the baby keeps asking for more...I love that is easy to prepare and so delicious to eat..."

MY REVIEW
justmbeth User ID: 1196484 133666
Reviewed Feb. 6, 2012

"Super fast to put together. Family loved them."

MY REVIEW
fnlucero User ID: 3065675 197313
Reviewed Aug. 9, 2011

"Super easy and great with guac!"

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