Chili-Cheese Egg Rolls Recipe

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Originally published as Chili-Cheese Egg Rolls in Simple & Delicious August/September 2011, p41

Chili-Cheese Egg Rolls Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 can (15 ounces) chili without beans
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped seeded jalapeno pepper
  • 8 egg roll wrappers
  • Oil for deep-fat frying
  • Sour cream and guacamole, optional
  1. In a small bowl, combine the chili, cheese, onion and jalapeno. Place ¼ cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  2. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sour cream and guacamole if desired. Yield: 8 egg rolls.

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  1. Oh my goodness. These look DELISH! Thanks for linking up to “Strut Your Stuff Saturday!” Hopefully we’ll see you tomorrow at 8pm MDT for this week’s party! :) -The Sisters

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