1 pkg. egg roll skins (found in fresh vegetable section)
1 1/2 lbs. hamburger meat
1 lb. longhorn cheese
20 or 22 long green chilies, roasted & peeled, remove seeds
Salt & pepper for meat
Oil for frying

Cook hamburger, salt and pepper as for tacos. Cut longhorn cheese in 20 to 22 strips. After meat is cooked you can begin filling chilies or let meat cool first. On each egg skin, put 1 long green pepper, flattened, lay on a piece of cheese and spoonful or more of meat. Fold chilies over the cheese and meat into a sort of roll. Moisten all four edges of egg roll skin with a little water or milk (not much or gets egg skin to wet). Fold one corner of egg skin diagonally over pepper. Roll a little and pull in sides to seal and roll on over other corner and seal. Fry in about 2" of hot oil or in a deep fryer. An electric fry pan works well as oil stays at even temperature. Use tongs to turn chilies and are done when golden brown. Drain on rack or paper towels.