Chili Dog Egg Rolls Recipes

EASY CHILE RELLENO EGG ROLLS

Steps:

• Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
• Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
• Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
• Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

CHILI-CHEESE EGG ROLLS

Steps:

• 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., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.

CHILI DOG EGG ROLLS

Steps:

• 1. mix onions, mustard and sour cream into sauerkraut and set aside.
• 2. place one egg roll wrapper on a cutting board or counter. Spread 2 tbsp sauerkraut mixture onto wrapper across the middle in a thin layer and Sprinkle cheese over kraut.
• 3. place 2-3 Tbsp of cold chili on top of the sauerkraut and cheese and spread into a flat layer. Place hot dog on top of chili
• 4. Starting with the lower corner, roll egg roll wrapper, tucking in sides as you roll and use water to seal the edges. place seam side down in a second egg roll wrapper and wrap this one as well, making sure all seams are sealed with water.
• 5. Fry in canola or peanut oil heated to 325 degrees, turning frequently until golden brown. Drain on paper towels. Sprinkle with salt.