Quick Chile Relleno Egg Rolls

Begin by positioning the wrapper on your work surface in a diagonal direction, forming a diamond shape. Place a slice of green chile across the wrapper horizontally, approximately 1 inch above its bottom edge. Next, place a strip of Monterey Jack cheese on top of the chile slice.

To assemble the filling, dip your index finger into a small bowl of water and lightly moisten the wrapper's edges. Then, roll the wrapper up over the chile and cheese, starting from the point closest to you. Bring both sides of the wrapper together, applying firm pressure to seal the filling inside. Continue rolling away from you until the entire filling is enclosed, and repeat this process with the remaining wrappers, chiles, and cheese.

Prepare a deep frying pan by heating approximately 1/2 inch of oil over medium heat. Fry the rolls in batches, turning them once, until they are golden brown on both sides and cooked for 2 to 3 minutes. Monitor the rolls closely to prevent burning, as they can quickly go from perfectly cooked to burnt. Remove the fried rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Finally, let the rolls cool for a few minutes before serving.