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Tuna & Jalapeno Egg Rolls
Prep Time:
15 minutes
Cook Time:
3 to 4 minutes
16 Egg rolls


Line a baking sheet with foil and spray with non-stick cooking spray;
set aside.
Slice jalapeños in half, lengthwise. Remove jalapeño seeds and membra
nes. Rinse the jalapeños in cold water and pat dry; set aside.
Combine tuna and cream cheese in a food processor bowl for 15 seconds.
Stuff each jalapeño half with 2 Tablespoons of cream cheese mixture.
Place a stuffed jalapeño half in the center of each egg roll wrapper
and follow the folding directions on the egg roll wrapper package. P
lace wrapped jalapeño on prepared baking sheet. When egg rolls are fi
lled, 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 d
ial to 375F in an electric fryer. Fry 3 to 4 egg rolls at a time for
2 - 3 minutes or until golden brown, turning once. Remove egg rolls f
rom oil and drain on paper towels. Serve hot, sliced or whole dipped
with HEB Fresher Lasting Salsa. Egg rolls may be kept hot in a 200F
oven until all are fried. Party Tip: This quick and easy appetizer wi
ll be a hit at your next party

Nutritional Information

No Nutritional Information Available