Shrimp And Jalapeno Egg Roll
3 to 4 minutes
8 whole pickled jalapeños
8 ounces Hill Country Fare Cooked Salad Shrimp, chopped
1 8 ounce package cream cheese (regular, low fat, or fat free), softened
1/2 teaspoon salt
16 egg roll wrappers
2 to 3 cups vegetable oil (for frying)
Line a baking sheet with foil and spray with non-stick cooking spray; set aside.
Slice jalapeños in half, lengthwise. Remove jalapeño seeds and membranes. Rinse the jalape
ños in cold water and pat dry; set aside.
Combine chopped shrimp, cream cheese and salt in a large bowl; mix well. Stuff each jalape
ño half with 2 tablespoons of cream cheese mixture. Place a stuffed jalapeño half in the c
enter of each egg roll wrapper and follow the folding directions on the egg roll wrapper p
ackage. Place wrapped jalapeño on prepared baking sheet. When egg rolls are filled, procee
d 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 in
ches. Heat oil in skillet over high heat or set dial to 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. Remov
e egg rolls from oil and drain on paper towels. Serve hot, sliced or whole. Egg rolls may
be kept hot in a 200 degree oven until all are fried.
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