3 to 4 minutes
8 whole pickled jalapenos
16 oz HEB Shredded Pork Roast with BBQ Sauce (2 cups)
1 package (8 oz) cream cheese, regular, low fat, or fat free
16 egg roll wrappers
2 to 3 cups vegetable oil, for frying
Slice jalapenos in half, lengthwise.
Remove jalapeno seeds and membranes.
Rinse the jalapenos in cold water and pat dry; set aside.
Combine shredded pork and cream cheese in a large bowl; mix well.
Stuff each jalapeno half with tbsp.
Of BBQ mixture.
Place a stuffed jalapeno half in the center of each egg roll wrapper and follow the foldin
g directions on the egg roll wrapper package.
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 fryer to a depth of 3 i
Heat oil in skillet over high heat or 375 degrees 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 from oil and drain on paper towels.
Serve hot, sliced or whole.
Egg rolls may be kept in a 250 degrees oven until all are fried
No Nutritional Information Available