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Category: Deep Fried
Prep Time: Cook Time: Total Time:
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.
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TEXAS EGG ROLLS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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