Texas Egg Rolls

Texas Egg Rolls

34
Baking Nana 702

"These are like individual chile rellenos. Serve with salsa and or guacamole."

Ingredients

18 m {{adjustedServings}} servings 204 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).
  2. Insert a piece of cheese into each chile. Place a stuffed chile diagonally across the egg roll wrapper. Moisten all four sides of the wrapper with water. Fold the sides in and gently press to seal the ends. Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges.
  3. Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. When the first side in nice and brown gently flip over and brown the other side. Work in small batches so the egg rolls don't touch while frying. Remove from the oil to drain on paper towels. Serve warm.

Footnotes

  • Cook's Note
  • It is important to not puncture the wrappers prior to or during frying or the filling will leak.
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Reviews

34
  1. 39 Ratings

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I have to say that these are really filling and really delicious! Toss calories aside, enjoy and pass the guacamole too! Use any white cheese, but Jack cheese or Oaxaca mexican cheese is best wh...

These are AWESOME! I did them slightly differently due to what I had on hand (I hope you don't mind, Baking Nana)...I had some small wonton wrappers that needed using up, so I used those and dec...

Won't bother making them again.