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). —Jennifer Bender, Baldwin, Georgia
Ingredients
- 1 can (15 ounces) chili without beans
- 1 cup 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
- 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 a deep cast-iron or 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. If desired, serve with sour cream and guacamole.
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