green chili egg roll wraps
 

green chili egg roll wraps

Ingredients:
4 cups peeled and seeded green chili [hot is best- I use chopped instead.
1 pkg. egg roll/wonton wraps
32 oz. pkg. shredded Monterey jack cheese
1 tsp. paprika
1 tsp. cumin
1 tsp. garlic power [ I use garlic salt]
1 tsp.salt
2 eggs
1 tbs. water for eggs
2 quarts veg oil
Preparation:
1 Mix spices in a bowl-if you have a shaker you can put then in it is better.
2 prepare green chili by peeling, seeding, draining, and sprinkle with spices to taste.
3 beat 2 eggs & water to seal these wraps.
4 open pkg. of wraps careful as to keep them from drying out.
5 Pour oil in deep pan and heat to 375
6 take one wrap, place one chili in center and add 1-2 tbs cheese, then fold wrap over chili and cheese, keeping edges clear.
7 use a finger to paint egg wash on edges of wrap to seal and close as you roll up.
8 roll about 6 at a time and deep fry 3-5 mins. Or till golden brown
9 remove and drain on paper towels to drain.
10 serve with your choice of dip.

YUM !!! Thanks for sharing !

Thanks for this recipe. Think I'll make it during the Balloon Fiesta with some of our home grown Sandia and Big Jim for my guests. :o)

Not for me since peppers don't agree with my stomach. However! DH will love these. Thanks for the recipe.

These are great. Served them at a football party. Yum, thanks for the recipe.

I make something similar but I just take the lazy way out - I put cream cheese on and then jalepenos. I close them by dipping my finger in a little bit of water and touching the eggroll wrapper. And I use the eggroll wrappers because they are cheaper than the wonton wrappers. I cut the eggroll wrappers in forths.