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 folding 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 inches.
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