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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). âJennifer Bender, Baldwin, Georgia Ingredients:
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 |
Directions:
1. In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 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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