Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::24
Yield::24 egg rolls
Ingredients
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2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles – seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3×1/2-inch thick strips
1 cup vegetable oil for frying, or as needed
Directions
Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.
Cook’s Note
This is a good springboard recipe. The amount of chiles and cheese is a basic guideline. If you use more chiles and cheese than specified, your recipe will yield less than 24 egg rolls and vice versa.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.