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Nutrition Facts
Serving Size 111 g
(Approx. 16 Servings)
Amount Per Serving
Calories 250 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 690 mg 29%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 4%
Sugars 12 g
Protein 7 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fiesta Time Egg Rolls
Prep Time
15 minutes
Cook Time
4 minutes
Total Time
19 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

16 Oz H-E-B Fully Cooked Natural Shredded Pork
8 Oz cream cheese
2 cup(s) Franklin Sweet Vinegar Barbecue Sauce
8 Goya Green Pickled Jalapeno Peppers, cut in half, seeded and rinsed
16 Banyan Egg Roll Skins
3 cup(s) vegetable oil
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Instructions

1
Combine shredded pork, cream cheese and BBQ sauce in a large bowl, and mix well.
2
Stuff each jalapeno half with 1 tablespoon chicken mixture.
3
Place stuffed jalapeno half in the center of each egg roll wrapper, and follow the folding directions on the egg roll wrapper package.
4
Next, pour oil in a deep, heavy skillet or electric fryer 3 inches deep, and heat over high heat (375°F).
5
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.

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