Easiest Way to Make Reuben Egg Rolls Skinnytaste

Texas Egg Rolls

So, how did our baked egg rolls stack up?

Recipe Summary Texas Egg Rolls

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

Ingredients | Reuben Egg Rolls Skinnytaste

oil for frying

6 canned whole green chiles

6 egg roll wrappers

6 slices Monterey Jack cheese

Directions

Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).

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.

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.

It is important to not puncture the wrappers prior to or during frying or the filling will leak.

Info | Reuben Egg Rolls Skinnytaste

prep: 15 mins cook: 3 mins total: 18 mins Servings: 6 Yield: 6 servings

TAG : Texas Egg Rolls

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