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I want to start out by saying that I LOVE authentic rellenos. However, since they take hours to prepare, I'm always on the lookout for shortcuts! I was a little skeptical of using egg roll wraps instead of the elaborate batter, but I decided to try it anyway. I did these exactly as directed, including microwaving them before frying. WOW. I topped them with some El Pato chile tomato sauce and a dollop of sour cream. I could not believe how great and simple these were! Much less oily than authentic ones as well! I will make them like this from now on! Thanks for posting this fantastic and simple recipe!!!

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ChipotleChick June 11, 2006
Easy Chile Relleggrolls