3 to 4 minutes
16 Egg rolls
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 tuna 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 375F 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 dipped with HEB Fresher Lasting Salsa. Egg rolls may be kept hot in a 200F oven until all are fried. Party Tip: This quick and easy appetizer will be a hit at your next party
No Nutritional Information Available
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