Spicy Cheese Chile Eggrolls

Begin by laying out the eggroll wraps on a flat surface for preparation. Place one whole green chile diagonally across the center of each wrap, covering it with approximately 2 tablespoons of pepper Jack cheese. Fold the bottom edge of the wrap over the filling, creating a sealed pocket, and then roll it snugly in half to conceal the contents. Next, fold in both sides of the wrap tightly against the filling, creating an envelope-like shape, and moisten the edges with a dampened finger. Finally, roll the wrap up tightly and seal the top corner using water to moisten the edges, allowing them to adhere together. Set the finished eggrolls flap-side down on a flat surface until they are ready for cooking.

Heat canola oil in a deep saucepan over medium heat to 350°F. Gently lower the eggrolls, with their flap side facing downwards, into the hot oil in batches. Fry until they turn a golden brown color, flipping them occasionally for an even cooking time of 2 to 3 minutes. Remove the cooked eggrolls from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat the process for the remaining eggrolls.