This comfort food egg roll recipe is filled with fresh mango, Hatch green chiles, and pepper jack cheese. It's fried in a wee bit of oil and served with guacamole.

Deep Fried Egg Rolls filled with green chiles, cheese, and mangos stacked on a white platter and served with a bowl of guacamole.

Mango green chiles are a great eggroll appetizer but it's also more balanced as a dinner with the addition of beans and rice.

I cook these green chile eggrolls for friends, family, and clients and have never met anyone that didn't like the sweet mango, melty pepper jack cheese, flavorful green chiles, and crispy eggroll skin.

You can also use a lot of different ingredients in the mango green chili stuffing: beans, rice, corn, vegetables....

Bonus: These egg rolls freeze super well - lay them out flat until frozen (cooked) and then throw in a big ziploc bag. Reheat in microwave straight from frozen.

Forgot to get the egg? Use water - it won't be as sticky but it will work in a pinch to make the raw wrapper stick together before frying.

Raw Eggroll wrapper on counter filled with cheese, mangos and chilis. — *Fill the egg roll wrapper closer to one edge and then wrap it up like a burrito by folding the front in, then bring the sides in, then roll.*

Serving Suggestion

Make it a Mexican inspired night and serve these Mango Green Chili's with a complementary dish like:

Things In My Kitchen:

Splatter guard - For protecting my face, hands, and stove from grease splatters.

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Mango Green Chiles Egg Rolls

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EatSimpleFood.com

This comfort food egg roll recipe is filled with fresh mango, Hatch green chiles, pepper jack cheese, fried in oil, and served with guacamole.

Author: beckie
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 21 Wraps
Category: Appetizer
Method: Stovetop
Cuisine: Spanish
Diet: Vegetarian

Ingredients

Ingredient List Mango Green Chiles:

2 lb can roasted green chilies, peeled, drained, seeded & sliced
3 medium mangos, peeled & sliced
12 oz Monterey Jack or Pepper Jack cheese, grated
one package (21 total) egg roll wrappers
1 egg yolk
peanut oil for frying

Ingredient List Guacamole

2 avocado, pitted & peeled
2 tablespoon fresh lime juice
¼ teaspoon salt
pinch garlic salt

Instructions

Open one package of egg roll wrappers - it's faster if you have room to lay out 6-7 wrappers at a time (assembly production style) instead of making them one by one. The egg roll wrappers tend to dry out fast so use a damp paper towel to keep the main package moist while you are wrapping up the ones you are working with.
On one of the diagonal edges of the wrapper (see pic above) lay down: 1) a layer of sliced or diced green chile 2) a slice or two of mango 3) a layer of cheese
Wrap it up (instructions are on the Nasoya wrappers on how to wrap), by flipping the edges in and rolling up like a burrito. Seal the edge at the end lightly with water or raw mixed egg yolk.
Bring a large heavy skillet (cast iron is preferred) to medium high heat and add 1" of peanut oil. Lightly lay the chiles (seam side down) in the oil when it begins to sizzle. You'll want a splatter guard for any oil popping up. Reduce the heat so that it is frying and bubbling lightly and cooking the wrapper all the way through while lightly browning the outside. Flip as needed every 1-2 minutes to brown all sides.
If the oil is popping and freaking you out then turn the heat down. If you are looking for a healthier option, you can always bake at 350F on a lined and oiled pan for ~ 15-17 minutes or until brown, flipping chiles once.
For Guacamole - mix & mash all ingredients together in a bowl.
Serve Mango Green Chiles with Guacamole and Beans and Rice or just on it's own. Let them cool down - they are hot as hell. Lick your lips and fingers and dig in. So good! Beckie

Notes

Forgot to get the egg? Use water - it won't be as sticky but it will work in a pinch.