21 March 2008

Texas Eggrolls

I am an addict. I love the Texas eggrolls from The Roadhouse. My hubby went there for lunch today WITHOUT me. He was supposed to bring me an order of these on his way back to work, but here I am 2 hours after he was supposed to go to lunch and no eggrolls. I think he musta forgotten. In thinking about it though, I really like being able to control what is in my food. Or at least knowing what is in it. So I looked up the recipie for these and found a copycat recipie!! YUMMY!

1(8ounce) cream cheese, softened
12 jalapenos, chopped
1 lb egg roll wraps or wonton skins
oil(for frying)
water, small amount, mixed with
1 tablespoon flour

I tried the recipie this way and it was just too spicy for me. I found that about 2 jalapenos per block of cream cheese is perfect for me. It is still spicy but I don't end up with heartburn after 1 eggroll. And it makes about 20 eggrolls per batch depending on how much you put in your wrapper. I was putting one spoonful.

1 Mix jalapenos with cream cheese.
2 Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
3 Continue until mixture is all gone.
4 Place in refrigerator for 2 hours.
5 Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
6 Cool 5 minutes. Filling will be hot.
7 Serve with jalapeno jelly.

Jalapeno Pepper Jelly
3 green bell peppers, minced
8 ounces diced canned jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring

8 Jalapeno Jelly:.
9 In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
10 Stir frequently until mixture begins to boil.
11 Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
12 Skim off foam, and remove from heat.
13 Ladle into sterilized jars.
14 Seal, and process in a boiling-water canner for 5 minutes.

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