8whole pickled jalapenos,
16ozHEB Shredded Pork Roast with BBQ Sauce (2 cups),
1package(8 oz) cream cheese, regular, low fat, or fat free,
16egg roll wrappers,
2 to 3cupsvegetable oil, for frying,
1Slice jalapenos in half, lengthwise.
2Remove jalapeno seeds and membranes.
3Rinse the jalapenos in cold water and pat dry; set aside.
4Combine shredded pork and cream cheese in a large bowl; mix well.
5Stuff each jalapeno half with tbsp.
6Of BBQ mixture.
7Place a stuffed jalapeno half in the center of each egg roll wrapper and follow the folding directions on the egg roll wrapper package.
8When 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 inches.
9Heat oil in skillet over high heat or 375 degrees in an electric fryer.
10Fry 3 to 4 egg rolls at a time for 2-3 minutes or until golden brown, turning once.
11Remove egg rolls from oil and drain on paper towels.
12Serve hot, sliced or whole.
13Egg rolls may be kept in a 250 degrees oven until all are fried
No Nutritional Information Available