Egg Roll Chile Rellenos
A bold fusion of flavors and cultures, Egg Roll Chile Rellenos are where Mexican tradition meets Asian crispiness. Imagine smoky roasted green chiles stuffed with tender rotisserie chicken and melty cheese, all wrapped in a golden, crunchy egg roll shell.
This creative twist on the classic chile relleno skips the batter and baking, and instead delivers a handheld, flavor-packed bite that’s both comforting and unexpected.
Whether served as a party appetizer or a main course with salsa and sour cream, these fried beauties offer a deliciously satisfying crunch with every bite.
Why People Will Love This Egg Roll Chile Rellenos Recipe:
Cultural Fusion That Works: It combines the smoky, savory essence of traditional Mexican chile rellenos with the crispy, golden crunch of Asian egg rolls—creating a familiar yet novel eating experience.
Incredible Texture Contrast: The soft roasted chile and melted cheese contrast beautifully with the crisp exterior, delivering a satisfying bite every time.
Convenient and Handheld: These are easier to eat than classic rellenos—no knife and fork needed—making them perfect for parties, gatherings, or casual dinners.
Packed with Flavor: Seasoned chicken, roasted peppers, and gooey cheese are enclosed in a wrapper that crisps up beautifully—rich, smoky, creamy, and savory all in one.
Customizable and Crowd-Pleasing: You can tailor the filling (swap meats, add beans, or vary cheeses), making it easy to suit personal tastes or dietary needs while still impressing guests.
Key Ingredients:
Roasted Green Chiles – These bring a deep, smoky heat and authentic New Mexican flavor that anchors the dish with earthy warmth.
Egg Roll Wrappers – Crispy and golden when fried, they offer a modern twist to the traditional battered chile relleno, turning the dish into a handheld delight.
Shredded Rotisserie Chicken – Tender and flavorful, this protein adds heartiness while soaking up the spices and cheese for maximum impact.
Cheddar and Monterey Jack Cheese – The melty richness of these cheeses binds the filling and delivers the creamy pull that defines comfort food.
Cumin and Garlic Powder – These spices deepen the flavor profile, enhancing the savory notes and adding aromatic warmth without overpowering the chile’s subtle heat.
Expert Tips:
Char the chiles properly: Roast the green chiles over an open flame or under a broiler until the skin blisters and blackens. Then steam in a covered bowl before peeling—this deepens their smoky flavor and makes them easier to handle.
Dry ingredients thoroughly: Pat the roasted chiles and chicken dry with paper towels before rolling. Moisture is the enemy of a crispy fry—it can make the egg rolls soggy and cause oil splatter.
Seal the wrappers tight: Use a light brush of water or beaten egg on the edges of the wrapper and press firmly to seal. This prevents leaks during frying and ensures a crisp, cohesive roll.
Monitor oil temperature: Keep the frying oil between 350°F and 375°F (175°C to 190°C). Too cool and the rolls absorb oil and get greasy; too hot and the outside burns before the cheese inside melts.
Rest on a wire rack, not paper towels: After frying, place the egg rolls on a wire rack instead of paper towels to maintain their crispy shell and avoid steaming the bottom.
Egg Roll Chile Rellenos
Ingredients:
8 egg roll wrappers
2 cups cooked rotisserie chicken, shredded
2 cups cheese (cheddar, Monterey Jack, or your favorite)
4-6 roasted green chiles, peeled and de-seeded
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Oil for frying (vegetable or canola)
Salsa and sour cream for serving (optional)
Instructions:
Prepare the Filling:
In a mixing bowl, combine the shredded chicken, cheese, cumin, garlic powder, and season with salt and pepper. Mix well to combine.
Stuff the Wrappers:
Lay an egg roll wrapper on a clean surface. Place one roasted green chile in the center, then spoon some of the chicken and cheese mixture on top.
Roll the Egg Rolls:
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Seal the edge with a little water to hold it together. Repeat with remaining wrappers.
Heat the Oil:
In a large skillet, heat oil over medium heat. You’ll want enough oil to cover the bottom of the skillet.
Fry the Egg Rolls:
Once the oil is hot, carefully place a few egg rolls in the skillet. Fry until golden brown and crispy, about 2-3 minutes on each side. Remove and drain on paper towels.
Serve:
Serve the egg roll rellenos warm with salsa and sour cream on the side for dipping.
Important Notes When Making Egg Roll Chile Rellenos:
Choose the right chiles: Use mild Hatch, Anaheim, or poblano chiles for a balanced heat. Spicier varieties can overpower the filling. Roasted and peeled chiles offer that signature smoky depth—don’t skip this step.
Use quality cheese: A good melt is essential. Monterey Jack offers creaminess, while sharp cheddar adds boldness. Combining cheeses enhances both texture and flavor complexity.
Pre-cooked, well-seasoned chicken matters: Rotisserie chicken is ideal, but make sure it’s not bland. The cumin, garlic powder, salt, and pepper should be enough to carry through the oil and wrapper.
Avoid overfilling: Too much filling will tear the wrapper or cause bursting during frying. Keep fillings modest and evenly centered.
Keep wrappers covered: Egg roll wrappers dry out quickly. While assembling, keep unused wrappers under a damp towel to maintain flexibility and prevent cracking.
How To Enjoy Egg Roll Chile Rellenos After Cooking:
Let Them Rest Briefly (1–2 minutes)
After frying, place the egg roll chile rellenos on a paper towel–lined plate to drain excess oil.
Let them cool slightly to avoid burning your mouth and to allow the filling to set slightly, improving the texture with every bite.
Serve Hot with Dipping Options
Plate them while still warm and crispy.
Offer a trio of dipping sauces for variety:
- Cool and tangy sour cream or Greek yogurt
- Zesty salsa verde or pico de gallo
- Smoky chipotle mayo or spicy ranch
Add Fresh Garnishes
Top with chopped cilantro, sliced jalapeños, or crumbled cotija cheese for added freshness and contrast.
A squeeze of lime over the top enhances brightness and cuts through the richness.
Pair Thoughtfully
These egg rolls are rich and hearty—pair them with lighter sides like:
- A crisp cabbage slaw with lime vinaigrette
- Mexican-style street corn (elote)
- A light avocado and tomato salad
Reheating Tips
For leftovers, reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
Avoid microwaving, which softens the wrapper.
Nutrition Information for Egg Roll Chile Rellenos
Per 1 serving, assuming 1 roll out of 8 total
Calories: 210 kcal | Total Fat: 12.5 g | Saturated Fat: 4.3 g | Monounsaturated Fat: 4.1 g | Polyunsaturated Fat: 2.0 g
Cholesterol: 40 mg | Sodium: 330–400 mg (depending on cheese and seasoning)
Total Carbohydrates: 14.8 g | Dietary Fiber: 1.5 g | Sugars: 1.2 g | Protein: 13.2 g
Note: Nutrition can vary depending on the type of cheese, exact oil absorption during frying, and how much chicken is used per roll. For lighter options, consider baking instead of frying.
Frequently Asked Questions:
Can I bake these egg roll chile rellenos instead of frying them?
Yes. To make a lighter version, brush each roll lightly with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through until crispy and golden.
What type of green chiles work best for this recipe?
Roasted Hatch chiles or Anaheim peppers offer a mild heat and smoky flavor. If you prefer more heat, you can substitute with roasted poblano or even jalapeños.
Can I make these ahead of time?
Yes. You can assemble the rolls and refrigerate them (uncooked) for up to 24 hours. For longer storage, freeze them and fry or bake directly from frozen—just add a few extra minutes to the cooking time.
What dipping sauces pair well with this dish?
Classic options include salsa roja, salsa verde, sour cream, chipotle crema, or avocado ranch. The creamy or tangy contrast enhances the richness of the rolls.
Can I use different proteins or make it vegetarian?
Absolutely. Shredded beef, pulled pork, or even beans and sautéed veggies make great substitutions for chicken, allowing for flexible and flavorful variations.
How do I prevent the egg roll wrappers from tearing while rolling?
Keep the wrappers covered with a damp towel while working to prevent them from drying out. When filling, avoid overstuffing and roll tightly but gently to avoid splitting.
What’s the best way to seal egg roll wrappers securely?
Dip your finger in water and moisten the edges of the wrapper before folding. This helps the wrapper adhere and prevents it from opening during frying or baking.
How hot should the oil be for frying?
Aim for 350–365°F (175–185°C). If the oil is too cool, the rolls absorb excess oil and become greasy; too hot and the outside burns before the inside heats through.
How do I ensure the filling is flavorful and well-balanced?
Taste the chicken mixture before stuffing the rolls. Since it’s pre-cooked, you can adjust salt, spices, or add a splash of lime juice for brightness before rolling.
What’s the best way to roast and peel green chiles at home?
Place whole chiles over a gas flame, grill, or under a broiler until blistered and charred on all sides. Then steam them in a covered bowl for 10 minutes and peel off the skins once cooled. Remove seeds before use.