Texas Eggrolls

Theresa Boyet


I discovered these at a steakhouse chain... and I've been obsessed with them ever since. They are so good!

You can also use canned jalapeños instead of fresh ones.

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★★★★★ 2 votes


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.

About this Recipe

Course/Dish: Other Appetizers