Chili Relleno Spring Rolls

Featured in the Honolulu Star-Advertiser on January 16, 2019.



Chili Relleno Spring Rolls

  • 2 pounds 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 pounds fresh sweet green chili peppers, chopped, available at farmers markets and Chinatown
  • 1 teaspoon fresh oregano leaves, chopped
  • 2 large potatoes, cubed
  • 4 cups cheddar or jack cheese, shredded
  • 2 (16-ounce) packages egg roll wrappers
  • Vegetable oil for frying
  • Hoisin sauce (Chinese soybean sauce)


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

Serves 12.

Approximate nutritional information, per serving (not including salt to taste, nor sauce or salsa ):
400 calories, 20 g fat, 6 g saturated fat, 55 mg cholesterol, 450 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g sugar, 20 g protein


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