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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
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    8 egg rolls


  • 1 can (15 ounces) chili without beans
  • 1 cup 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 until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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Average Rating:
  • killakills123
    Apr 15, 2016

    it tastes amazing

  • Jellybug
    Nov 9, 2015

    I used my left over homemade chili and left out the jalapeno. My grand kids went wild over these egg 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...

  • justmbeth
    Feb 6, 2012

    Super fast to put together. Family loved them.

  • fnlucero
    Aug 9, 2011

    Super easy and great with guac!