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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 membranes. Rinse the jala
peños in cold water and pat dry; set aside.
Combine tuna and cream cheese in a food processor bowl for 15 seconds. Stuff each jalapeñ
o 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, proc
eed 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 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 e
gg rolls from 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. Par
ty Tip: This quick and easy appetizer will be a hit at your next party

Nutritional Information

No Nutritional Information Available