Roadhouse Grill Texas Egg Rolls Copycat |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I found this copycat for The Original Roadhouse Grill's Texas Egg Rolls and the sweet spicy jalapeno jelly dipping sauce. Yummy! Prep time includes the 2 hour refridgeration. Ingredients:
1 (8 ounce) cream cheese, softened |
12 jalapenos, chopped |
1 lb egg roll wraps or 1 lb wonton skins |
oil (for frying) |
water, small amount, mixed with |
1 tablespoon flour |
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 |
Directions:
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.
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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