HEB logo
Rotisserie Chicken & Jalapeño Egg Rolls
Party Tip: This quick and easy appetizer will be a hit at your next party!
Prep Time:
15 minutes
Cook Time:
8 to 12 minutes
Makes:
16 Egg rolls
Ingredients

8 whole pickled jalapeños

2 cups chopped H-E-B rotisserie chicken: mesquite flavor

1 8 ounce package cream cheese (regular, low fat, or fat free), soften
ed

16 egg roll wrappers

2 to 3 cups vegetable oil (for frying)

2 cups H-E-B Fresher Lasting salsa

Directions


Line a baking sheet with foil and spray with nonstick cooking spray; s
et aside.
Slice jalapeños in half, lengthwise. Remove jalapeño seeds and membran
es. Rinse the jalapeños in cold water and pat dry; set aside.
Combine chopped chicken and cream cheese in a food processor bowl for
15 seconds. Stuff each jalapeño half with 2 tablespoons of cream chees
e mixture. Place a stuffed jalapeño half in the center of each egg rol
l wrapper and follow the folding directions on the egg roll wrapper pa
ckage. Place wrapped jalapeño on prepared baking sheet. When egg rolls
are filled, proceed to frying step or refrigerate if using within 24
hours
To fry egg rolls, pour oil in a deep heavy skillet or an electric frye
r to a depth of 3 inches. Heat oil in skillet over high heat or set di
al to 375 degrees in an electric fryer. Fry 3 to 4 egg rolls at a time
for 2 to 3 minutes or until golden brown, turning once. Remove egg ro
lls from oil and drain on paper towels. Serve hot, sliced or whole dip
ped with H-E-B Fresher Lasting salsa. Egg rolls may be kept hot in a 2
00 degree oven until all are fried.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available