It's important to use tongs before and during frying these so you don't puncture the wrappers and end up with the filling leaking out.
Equally place cheese inside each chile. Place individual wrappers to look like a diamond shape in front of you and place a chile in the center of each wrapper and then preheat one half inch of oil in a large skillet.
Working one wrapper at a time, moisten all four edges with water. Fold the two lengthwise points (top and bottom of chile) over the chile, then wrap the remaining wrapper edges over and around and gently press to seal. Repeat until all six chiles are wrapped.
Work in small batches if needed so that the egg rolls don't touch the edges of the skillet while frying. Fry the egg rolls until golden brown on all sides, gently turning as needed. Remove from the oil and drain on a towel. Serve warm.
By Deeli from Richland, WA
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