Texas Egg RollsOriginal Roadhouse Grill Copycat Recipe
1 (8 oz.) package cream cheese, softened
12 jalapenos, chopped
1 pound egg roll wraps or 1 pound wonton skins
oil, for frying
water, small amount, mixed with
1 tablespoon flour
Jalapeno Pepper Jelly:
3 green bell peppers, minced
8 ounces diced canned jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces 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.