Combine chili, cheese, onion and jalapeno in a small bowl. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over fillling. Moisten remaining corner with water; roll up tightly to seal. Repeat. Heat 1 in of oil to 375 degrees in an eletric skillet. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sour cream and guacamole if desired.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 237 | ||
Calories from Fat: 170 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 244.6mg | 75 % | |
Sodium 317mg | 11 % | |
Potassium 182.1mg | 5 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.7g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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