Crispy Chile Rellenos Egg Rolls
Drawing inspiration from a beloved local eatery that has sadly closed its doors, these Crispy Chile Rellenos Egg Rolls blend the comforting essence of traditional chile rellenos with the irresistible crunch of egg rolls. Each bite reveals a cheesy, gooey center, thanks to the melty cheddar, jack, or spicy pepper jack cheese enveloped by tender whole green chilies, all encased in a flaky, golden shell. Perfect as an appetizer or a side dish, they pair beautifully with your favorite Mexican sauces and salsas, bringing a taste of nostalgia back to your table. Get ready for a fiesta of flavors that will delight both the young and the young-at-heart!
8
Servings
150
Calories
5
Ingredients
Ingredients
egg roll wrappers
1 package (none)
whole green chilies
3 cans (drained and patted dry)
cheese (Cheddar, jack, or pepper jack)
8 ounces (cut into one-ounce sticks)
cornstarch
1/2 box (for dusting)
oil
as needed (for deep frying)
Instructions
1
Begin by thoroughly draining the whole green chilies and pat them dry with paper towels to remove excess moisture.
2
Prepare a sheet pan by sprinkling a thin, even layer of cornstarch across the surface. This will help prevent the egg rolls from sticking.
3
Lay out an egg roll wrapper on a clean surface with one corner facing you.
4
Open a green chili and carefully place it at the bottom corner of the egg roll wrapper.
5
Position a cheese stick on top of the chili, ensuring it's aligned with the wrapper.
6
Fold the bottom corner of the wrapper over the chilies and cheese, rolling tightly while tucking in the sides to create a secure seal. Moisten the edges with a little water to help them stick together.
7
Once rolled, liberally toss each egg roll in cornstarch to coat, ensuring a crispy texture when fried.
8
These can be prepared ahead of time. If so, place the coated egg rolls on a tray, cover, and refrigerate until ready to fry.
9
When ready to cook, heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the egg rolls, frying in batches if necessary, until they are a deep golden brown and the cheese has begun to ooze out, about 3-4 minutes.
10
Once cooked, remove the egg rolls and drain them on paper towels. Keep them warm in an oven set to 250°F (120°C) while you finish frying the rest.
11
Serve warm with your favorite condiments and sauces for dipping. Enjoy!
Nutrition Information
11
Fat
7.5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Chile Rellenos Egg Rolls?
They are a fusion appetizer that combines the flavors of traditional Mexican chile rellenos with the crispy texture of a fried egg roll.
What type of cheese is best for this recipe?
You can use Cheddar, Monterey Jack, or Pepper Jack cheese, cut into one-ounce sticks.
How many egg rolls does this recipe make?
This recipe is designed to produce 8 servings.
What is the purpose of cornstarch in this recipe?
Cornstarch is used both to prevent the egg rolls from sticking to the sheet pan and to coat the outside for extra crispiness when fried.
At what temperature should the oil be for frying?
The oil should be heated to 350°F (175°C) before adding the egg rolls.
How long do I need to fry the egg rolls?
Fry them for about 3-4 minutes until they are a deep golden brown and the cheese begins to melt.
Can I prepare these egg rolls in advance?
Yes, you can roll and coat them in cornstarch, then refrigerate them on a tray until you are ready to fry.
How do I prevent the egg rolls from becoming soggy?
Thoroughly drain the canned green chilies and pat them dry with paper towels to remove excess moisture before rolling.
What is the calorie count for one serving?
Each serving contains approximately 150 calories.
How do I seal the egg roll wrappers?
Moisten the edges of the wrapper with a little water to help them stick together and create a secure seal.
What should I serve with these egg rolls?
They pair beautifully with your favorite Mexican sauces, salsas, or condiments for dipping.
How do I keep the egg rolls warm while frying batches?
Place finished egg rolls on paper towels in an oven set to 250°F (120°C) to maintain warmth.
What ingredients are needed?
You will need egg roll wrappers, whole green chilies, cheese sticks, cornstarch, and oil.
How much fat is in each serving?
There are 11 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving has 7.5 grams of carbohydrates.
How much protein is in each serving?
There are 7.5 grams of protein per serving.
Can I use different types of wrappers?
The recipe specifically calls for egg roll wrappers to achieve the desired flaky, golden shell.
What inspired this recipe?
It was inspired by a beloved local eatery that has since closed its doors.
How many cans of green chilies do I need?
The recipe requires 3 cans of whole green chilies.
What is the texture of these egg rolls?
They feature a flaky, golden-brown exterior with a cheesy, gooey center.
Is there a specific way to position the chili in the wrapper?
Place the green chili at the bottom corner of the wrapper and place the cheese stick directly on top of it.
Should the cheese be shredded or in sticks?
The cheese should be cut into one-ounce sticks for the best results.
Do I need to coat the egg rolls after rolling?
Yes, liberally toss each rolled egg roll in cornstarch before frying to ensure a crispy texture.
What equipment is needed for frying?
A deep fryer or a large pot is suitable for frying the egg rolls.
Can I use spicy cheese?
Yes, pepper jack cheese is recommended if you prefer a spicier flavor profile.
How do I handle the egg roll wrappers?
Lay the wrapper on a clean surface with one corner facing you to make rolling easier.
How many ounces of cheese are used in total?
The recipe uses 8 ounces of cheese.
Is the cornstarch used inside the egg roll?
No, the cornstarch is used for dusting the pan and coating the exterior of the wrapper.
Are these suitable for children?
Yes, they are described as a flavor fiesta that delights both the young and the young-at-heart.
What is the first step in the instructions?
The first step is to thoroughly drain and pat dry the whole green chilies.