Texas Egg Rolls You Have To Try

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Texas Egg Rolls

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

Ingredients :

oil for frying
6 canned entire green chiles
6 egg roll wrappers
6 slices Monterey Jack cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 18M

Heat 1/2 inch of oil in a big skillet, or preheat a deep-fryer to 350 levels F (175 stages C).
Insert a bit of cheese into each chile. Place a crammed chile diagonally throughout the egg roll wrapper. Moisten all four aspects of the wrapper with water. Fold the edges in and gently press to seal the ends. Starting at the lowest fold the point up and gently press around the chili. Roll up and seal the rims.
Fry the rolls inside the hot oil until golden brown on all aspects, approximately three minutes. When the first facet in exceptional and brown lightly turn over and brown the other aspect. Work in small batches so the egg rolls do not contact at the same time as frying. Remove from the oil to drain on paper towels. Serve heat.

Notes :

It is critical to not puncture the wrappers previous to or at some stage in frying or the filling will leak.
Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it calmly, and make smooth-up less difficult.

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