Texas Eggrolls

★★★★★ 2 Reviews
treesyjo avatar
By Theresa Boyet
from lexington, KY

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.



  •   1 pkg
    cream cheese, room temperature (8oz)
  •   12
    jalapenos, chopped
  •   1 lb
    eggroll wrappers or wonton skins
    oil, for frying
    water, small amount, mixed with
  •   1 Tbsp
    pepper jelly

How To Make

  • 1
    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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