Introduction: Chili Cheese Egg Rolls
This is the second in a series of Instructables where I have some fun with egg roll wraps. The first was made with buffalo chicken dip. For this one I took advantage of some leftover World's Easiest Chili and shredded cheese. I hope you like the result.
- Leftover chili (about 3 cups)
- Egg roll wrappers (about a dozen)
- 1 tbsp cornstarch disolved in 1/4 cup warm water
- Shredded cheese (of your choice)
*TIP: Surgical huck towels are the cook's secret weapon. They are lint-free, sterilizable, and extremely durable. They are perfect for not only cleaning, but also for draining fried food on. I keep a stack in my kitchen at all times.
Step 1: Rollin', Rollin', Rollin'
Preheat deep fryer to 350 degrees Fahrenheit.
While the oil is heating, we can construct our egg rolls.
With the dissolved corn starch close by, lay out one egg roll wrap with one of the corners facing you. Place about 2 tbsps of chili about 2/3 in towards the center of the wrap. Sprinkle on cheese (go easy on the cheese or your egg rolls will be very oily and greasy inside). Fold the corner nearest you over the top of the mixture, and tuck in gently on the other side, leaving the very corner flat on the egg roll wrap. Roll about half a turn away from you, then fold in the corners. Use the pictures provided as a guide. Dipping your finger in the dissolved corn starch, paint the remaining edges and then gently, but tightly, finish rolling away from you. Do this until you either run out of wrappers or run out of dip. I typically get a dozen from this recipe.
The key is to keep the egg rolls tight, so our filling doesn't leak out in the fryer and we don't get pockets full of oil.
Step 2: Fry, Fry, Fry Again...
Now that we are done wrapping, it is time to fry. Place 4-5 egg rolls in the fryer, and deep fry for about 3 1/2 to 4 minutes, or until golden brown. Remove from oil and place on a towel to wick away excess oil.
Serve and Enjoy!