Roadhouse Grill Texas Egg Rolls Copycat

• Rolls
• 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
• 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

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.

rolls, cream cheese, jalapenos, egg roll wraps, oil, water, flour, pepper jelly, green bell peppers, jalapeno peppers, white vinegar, white sugar, cayenne pepper, liquid pectin

Taken from www.food.com/recipe/roadhouse-grill-texas-egg-rolls-copycat-133604 (may not work)