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Rotisserie Chicken & Jalapeño Egg Rolls

Party Tip: This quick and easy appetizer will be a hit at your next party!



Quick and easy


Prep Time:

15 minutes

Cook Time:

8 to 12 minutes


16 Egg rolls


8  whole pickled jalapeños

2  cups  chopped H-E-B rotisserie chicken: mesquite flavor

1  8 ounce package  cream cheese (regular, low fat, or fat free), softened

16  egg roll wrappers

2 to 3  cups  vegetable oil (for frying)

2  cups  H-E-B Fresher Lasting salsa


Line a baking sheet with foil and spray with nonstick cooking spray; set aside.

Slice jalapeños in half, lengthwise. Remove jalapeño seeds and membranes. Rinse the jalapeños in cold water and pat dry; set aside.

Combine chopped chicken and cream cheese in a food processor bowl for 15 seconds. Stuff each jalapeño half with 2 tablespoons of cream cheese mixture. Place a stuffed jalapeño half in the center of each egg roll wrapper and follow the folding directions on the egg roll wrapper package. Place wrapped jalapeño on prepared baking sheet. 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 set dial to 375 degrees in an electric fryer. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes or until golden brown, turning once. Remove egg rolls from oil and drain on paper towels. Serve hot, sliced or whole dipped with H-E-B Fresher Lasting salsa. Egg rolls may be kept hot in a 200 degree oven until all are fried.
Nutritional Information
No Nutritional Information Available

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