Chile Relleno Spring Rolls

Demonstrated by: Ken Martinez, Co-owner of It's Chili in Hawaii, Inc.
A Chili Day in Paradise - February 1, 1997.



Chile Relleno Spring Rolls

  • 2 lb lean ground beef, poultry, or pork
  • 2 Maui onions, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 lb frozen, chopped roasted green chile, thawed
  • 1 teaspoon fresh oregano leaves, chopped
  • 2 large potatoes, cubed
  • 4 cups cheddar or jack cheese, shredded
  • 2 pkg (16 oz size) egg roll wrappers
  • Salad oil for frying
  • Hoisin sauce (Chinese soybean sauce)


  1. In a large saucepan, brown meat; drain excess oil.
  2. Add onions, garlic, cumin, salt and pepper; cook, stirring frequently, until onions are golden brown.
  3. Add green chile; cook for 2 minutes.
  4. Add oregano and potatoes; cook until potatoes are done.
  5. Remove from heat and add cheese stir until cheese melts.
  6. Cool mixture to room temperature.
  7. To make rolls, place 2 tablespoons of meat mixture in center of a wrapper.
  8. Fold lower corner of wrapper over mixture, tucking point under mixture.
  9. Fold left and right corners towards the center and roll, sealing edges with water.
  10. Continue until all wrappers are used.
  11. Heat oil to 325°F.
  12. Fry until golden brown; drain.
  13. Serve with hoi sin sauce or salsa.

Makes 12 servings.


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