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substituteTEXAS EGG ROLLS
8 ounces cream cheese
12 jalapenos, chopped
1 pound egg roll wrappers or large wonton skins
Oil for frying
Small amount of water mixed with 1 tablespoon flour
Mix jalapenos with cream cheese.
Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone.
Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly.
8 ounces cream cheese
12 jalapenos, chopped
1 pound egg roll wrappers or large wonton skins
Oil for frying
Small amount of water mixed with 1 tablespoon flour
Mix jalapenos with cream cheese.
Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone.
Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly.
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(no subject)
Date: 2005-07-20 02:46 pm (UTC)re: blargh!
Date: 2005-07-20 03:59 pm (UTC)(no subject)
Date: 2005-07-20 04:27 pm (UTC)