Shelly's Recipe

TEXAS EGG ROLLS

Category: Deep Fried

1 (8 oz) pkg cream cheese, softened

12 jalapenos, chopped
1 lb egg roll wrap or wonton skins
Oil (for frying)
Water, small amount, mixed with
1 tbsp flour

Jalapeno Pepper Jelly
3 green bell peppers, minced
8 oz diced canned jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 tsp cayenne pepper
6 oz liquid pectin
5 drops green food coloring

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.

Jalapeno Jelly: In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.

Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.