Description
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Ingredients
- 1 (16 ounce) package large egg roll wrappers (such as Nasoya®)
- 2 (7 ounce) cans whole fire-roasted mild green chiles (such as La Victoria®), or more to taste
- 1 pound shredded pepper Jack cheese
- 1 ½ cups canola oil for frying
Instructions
- Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese
- or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
- Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden
- turning occasionally
- 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
Prep Time: 20 mins
Cook Time: 3 mins
Total Time: 23 mins
Servings: 8