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Texas Egg Rolls

Baking Nana

"These are like individual chile rellenos. Serve with salsa and or guacamole."
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18 m servings 204 cals
Original recipe yields 6 servings


  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).
  2. Insert a piece of cheese into each chile. Place a stuffed chile diagonally across the egg roll wrapper. Moisten all four sides of the wrapper with water. Fold the sides in and gently press to seal the ends. Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges.
  3. Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. When the first side in nice and brown gently flip over and brown the other side. Work in small batches so the egg rolls don't touch while frying. Remove from the oil to drain on paper towels. Serve warm.


  • Cook's Note
  • It is important to not puncture the wrappers prior to or during frying or the filling will leak.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 34
  1. 39 Ratings

Most helpful positive review

I have to say that these are really filling and really delicious! Toss calories aside, enjoy and pass the guacamole too! Use any white cheese, but Jack cheese or Oaxaca mexican cheese is best wh...

Most helpful critical review

Won't bother making them again.

Most helpful
Most positive
Least positive

I have to say that these are really filling and really delicious! Toss calories aside, enjoy and pass the guacamole too! Use any white cheese, but Jack cheese or Oaxaca mexican cheese is best wh...

These are AWESOME! I did them slightly differently due to what I had on hand (I hope you don't mind, Baking Nana)...I had some small wonton wrappers that needed using up, so I used those and dec...

Won't bother making them again.

super easy, really good. i could not find any whole canned chilies, so i bought 6 anaheim chilies and roasted them to soften and peeled and removed seeds after cooling. proceeded as written from...

SO so so so good! I only had shredded cheese so that is what I used, but next time I will use the chunks of cheese. Since it was shredded the cheese kinda dissappeared when I fried them, but the...

OMG!!! First of all LOVE LOVE them! Second, take it from Me, ( no offense to anyone who made them this way). Do NOT bake them! I know fried foods and all, but fried foods Can be a part of a heal...

Yum Yum Yum! These were so great! I used Wontons to make little appetizer rolls. I diced the green chilies and chopped my cheese into tiny bits. I used the baking method on non-stick foil and th...

These were sooooo good! I couldn't find wonton wrappers so ended up making them. I baked them in a 350 oven until golden. YUM!! Thanks Baking Nana!

This is not something I will make again, It sounded like a nice twist to the Chilie reino, Not my thing, my family wasn't impressed either.