Roadhouse Grill Texas Egg Rolls Copycat

poniedziałek, 3 lutego 2014

Roadhouse Grill Texas Egg Rolls Copycat

Time: 3 hrs 30 mins

Ingredients

  • 1 (8 ounce) cream cheese, softened
  • 12 jalapenos, chopped
  • 1 lb egg roll wraps or 1 lb wonton skins
  • oil (for frying)
  • water, small amount, mixed with
  • 1 tablespoon flour

Directions

  • 1 Mix jalapenos with cream cheese.
  • 2 Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
  • 3 Continue until mixture is all gone.
  • 4 Place in refrigerator for 2 hours.
  • 5 Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
  • 6 Cool 5 minutes. Filling will be hot.
  • 7 Serve with jalapeno jelly.
  • 8 Jalapeno Jelly:.
  • 9 In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
  • 10 Stir frequently until mixture begins to boil.
  • 11 Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
  • 12 Skim off foam, and remove from heat.
  • 13 Ladle into sterilized jars.
  • 14 Seal, and process in a boiling-water canner for 5 minutes.

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