Chili Cheese Egg Rolls
Finger chilies are split open, stuffed with cheese, wrapped like spring rolls, dipped in egg, dredged in flour and fried. These chili cheese egg rolls go well with cocktail drinks.
Ingredients
- 6 finger chilies
- enough cheese to fill the chilies
- salt
- 3 spring roll wrappers cut in half
- 1 egg beaten
- ¼ cup all-purpose flour or corn starch
- 1 ½ cups cooking oil for frying
Instructions
- Rinse the chilies and pat dry with a kitchen towel.
- Slit the chilies vertically to create a pocket.
- Using a teaspoon or a blunt knife with a round tip, carefully scrape out the seeds and membranes (see notes after the recipe).
- Sprinkle the inside of the chilies lightly with salt.
- Cut the cheese into bars small enough to fit snugly inside the chilies.
- Stuff the cheese into the chilies. Be generous.
- Start heating the cooking oil in a frying pan.
- Wrap each chili in one half of a spring roll wrapper (see guide). The top of the chili with the stem should be aligned with the cut side of the wrapper.
- Dip each spring roll in the beaten egg. Pick up the spring roll by the stem of the chili and while it is upright, scoop a little egg with a teaspoon and pour into the open top of the wrapper. That’s the first step in sealing the cheese.
- Dredge the spring rolls in flour or starch. Again, holding a spring roll by the stem of the chili, sprinkle flour into the open top of the wrapper. You have now sealed in the cheese.
- Fry the spring rolls in hot oil (350F is the ideal frying temperature if you use a thermometer — I don’t) until golden and crisp.
- Serve the chili cheese egg rolls at once with a dipping sauce made with equal amounts of mustard and honey.
Notes
The length of the chilies should be such that they can be wrapped with half of a spring roll wrapper. If the chilies are longer, cut off the bottoms.
Much of the heat of chilies is in the seeds and membranes. Unless you want the spring rolls exploding big time in your mouth (some people like it that way), I suggest scraping off the seeds and membranes.
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