3 to 4 minutes
16 oz H-E-B Fully Cooked Natural Shredded Pork
1 package (8 oz) cream cheese, regular, low fat, or fat free
2 cup(s) Franklin Sweet Vinegar Barbecue Sauce
8 whole pickled jalapeños, cut in half, seeded and rinsed
16 egg roll wrappers
2 to 3 cups vegetable oil, for frying
Combine shredded pork, cream cheese and BBQ sauce in a large bowl, and mix well.
Stuff each jalapeno half with 1 tablespoon chicken mixture.
Place stuffed jalapeno half in the center of each egg roll wrapper, and follow the folding directions on the egg roll wrapper package.
Pour oil in a deep, heavy skillet or electric fryer 3 inches deep, and heat over high heat (375°F).
Fry 3-4 egg rolls at a time for 2-3 minutes until golden brown, turning once; remove egg rolls from oil, and drain on paper towels.
No Nutritional Information Available