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TEXAS 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.
