3 to 4 minutes
16 Egg rolls
8 whole pickled jalapeños
8 ounces Hill Country Fare Cooked Salad Shrimp, chopped
1 8 ounce package cream cheese (regular, low fat, or fat free), softened
1/2 teaspoon salt
16 egg roll wrappers
2 to 3 cups vegetable oil (for frying)
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 jalapeños in cold water and pat dry; set aside.
Combine chopped shrimp, cream cheese and salt in a large bowl; mix well. 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 -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 hot in a 200 degree oven until all are fried.
No Nutritional Information Available