Crispy Chilli Relleno - cooking recipe

Ingredients

12 green chili peppers (the large can)
12 egg roll wraps
2 cups cheese
6 tablespoons oil (to equal 1/4 inch in bottom of pan that you are using)

Preparation

Wash the chilli's and cut them open, make sure that there are not any seeds left inside.
Get a cup of water and 2 plates ready. You'll want to start heating your oil up at this point once you get the folding of the wrappers down. It is a med. high heat. Too hot and the cheese won't melt but the wrapper will get crispy, too cold and you won't be able to do either.
Place one egg roll wrapper on the plate.
Place one chilli on the egg roll wrapper. Place the chilli long ways left to right.
Sprinkle with cheese, more cheese more melty!
Fold, the left and right side over the chilli. Use your finger in water, wipe a litte bit of water on the right and left side of the egg roll wrapper that is on the inside of your soon to be pocket.
Bring the back of the egg roll wrapper up and over the left and right side. Slide some water over this part too.
Bring the front over the back and seal.
Once your oil is hot enough, place the package in the oil and allow to cook for a few moments on each side. They should get crispy and a nice brown bubbly color.
(We split our egg roll wrapper package and chilli can into 2. We'll have the 2nd half a week or so later.).
You can also make your own egg roll wrappers with the following recipe, although I haven't actually tried it.
2 C flour, 3/4 C water and 1/2 teaspoons salt.
In food processor (I'm sure you can use a blender), process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 3-4\" squares.