Follow these steps for perfect results
egg roll wrappers
large
green chiles
fire-roasted mild
pepper Jack cheese
shredded
canola oil
for frying
Lay eggroll wraps on a work surface.
Place 1 whole green chile diagonally on the wrap.
Add about 2 tablespoons of shredded pepper Jack cheese, covering the chile.
Fold the bottom corner over the filling.
Roll snugly halfway to cover the filling.
Fold in both sides snugly against the filling to form an envelope shape.
Moisten the edges of the last flap with water.
Roll the wrap up tightly and seal the top corner with water to make it stick.
Lay the flap-side down until ready to cook.
Repeat the process with the remaining ingredients.
Heat canola oil in a deep saucepan over medium heat to 350°F (175°C).
Carefully lower the eggrolls, flap-side down, into the hot oil in batches.
Fry until golden, turning occasionally, for 2 to 3 minutes.
Transfer the fried eggrolls to a plate lined with paper towels to drain excess oil.
Repeat frying process with remaining eggrolls.
Expert advice for the best results
Serve with a dipping sauce like ranch, sour cream, or guacamole.
Adjust the amount of green chiles to your preferred level of spiciness.
Make sure the oil is hot enough to prevent the eggrolls from becoming soggy.
Everything you need to know before you start
5 minutes
Can be assembled ahead of time and refrigerated until ready to fry.
Arrange eggrolls on a platter and garnish with chopped cilantro.
Serve warm with dipping sauces.
Offer as part of a party spread.
Pairs well with the spicy and cheesy flavors.
The lime and tequila complement the Mexican flavors.
Discover the story behind this recipe
Fusion of Mexican and American flavors, popular in Tex-Mex cuisine.
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