You can also use canned jalapeños instead of fresh ones.
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- 1 pkg
- cream cheese, room temperature (8oz)
- jalapenos, chopped
- 1 lb
- eggroll wrappers or wonton skins
- oil, for frying
- water, small amount, mixed with
- 1 Tbsp
- pepper jelly
1Mix 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.