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.
cream cheese, room temperature (8oz)
eggroll wrappers or wonton skins
oil, for frying
water, small amount, mixed with
How To Make
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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