A copycat recipe from Roadhouse Bar & Grill
- 1 pkg Cream Cheese softened
- 2-12 Finely diced jalapenos depending on desired heat
- 1 Tbsp Pure Honey optional for sweet heat
- 1 pkg Wonton wrappers
- Oil for frying
Mix jalapenos and cream cheese (and optional honey). I like to do this early in the day if I’m going to make these that night or the next day. It allows the cream cheese to absorb the flavor of the jalapeno.
Place 3/4 – 1 oz of mixture in a wrapper and roll similar to a burrito. Make sure you close it tightly so the filling will not leak out.
Seal the edges with water before closing.
In a hot skillet or deep fryer, 350°-375°, fry the egg rolls until crispy, golden brown.
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