Shelly's Recipe

FIESTA EGG ROLLS

Category: Deep Fried

8 whole pickled jalapenos
12 oz shredded pork roast with bbq sauce
1 (8 oz) pkg cream cheese, softened
16 egg roll wrappers
Hot oil for frying

Slice jalapenos in half lengthwise. Remove seeds and membranes. Rinse in cold water and pat dry; set aside. Combine pork and cream cheese in a bowl; mix well. Stuff each pepper with bbq mixture. Place stuffed jalapeno half in the center of each egg roll wrapper and fold by on wrapper pkg.

When egg rolls are filled, either fry or refrigerate up to 24 hours. Fry each egg roll 3-4 at a time for 2-3 minutes or until golden brown, turning once. Remove from oil and drain on paper towels. Serve hot, sliced, or whole. They may be kept warm in 250 degree oven while all are frying.