texas eggrolls
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.
prep time
cook time
method
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yield
Ingredients
- 1 package cream cheese, room temperature (8oz)
- 12 - jalapenos, chopped
- 1 pound eggroll wrappers or wonton skins
- - oil, for frying
- - water, small amount, mixed with
- 1 tablespoon flour
- - pepper jelly
How To Make texas eggrolls
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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