Texas Egg Rolls

Texas Egg Rolls

Baking Nana 692

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

Ingredients 18 m {{adjustedServings}} servings 204 cals

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • Prep

  • Cook

  • Ready In

  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.
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  • 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

Baking Nana

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 when you are frying them because it melts so well. Mozzerella cheese sticks work too, but let the cheese come to room temp and works great when you are baking them in the oven. I hope you all enjoy. UPDATE- Green Chilies are also known as Anaheim Green Chilies - think Ortega Brand. These can be baked. Spray them with cooking spray and bake at 325 until golden brown.


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 decided to use chopped green chilis, as the whole ones would not have fit. I had some pepperjack on hand, so I shredded that. To assemble, I put some shreeded pepperjack and some chopped green chilis on each wonton wrapper, rolled up egg roll style and fried. These made such cute little egg rolls and they were super delicious too! I can't wait to make these again...they would make great appetizers. Thank You Baking Nana for such a different and delicious way to enjoy egg rolls! :)


Won't bother making them again.