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Ingredients:
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1/2 cup ricotta cheese
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8 oz. cream cheese at room
temperature
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Egg roll wrappers
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sugar for sprinkling
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Pineapple Jalapeno Jam (4 oz or
half 8 oz jar)
Combine ricotta, cream cheese, pineapple, jalapeno jam.
Mix well and place in refrigerator for at least one hour to chill.
Wrapping:
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Place egg roll on flat surface
with point facing you.
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Spread 2 tsp. mixture across
center of wrapper.
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Fold bottom point upward, and then
fold sides inward.
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Roll egg roll away from you.
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Moisten top of wrapper with water
to seal.
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Note: Seal all sides with water
and pinch wrapper to make sure it is sealed completely. This will
prevent the filling from seeping out while frying.
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Place egg rolls in freezer for at
least two hours.
Frying:
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Heat vegetable oil in a large pot
to 350 degrees. Drop in a few egg rolls at a time and fry until
golden brown.
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Remove from oil and drain on paper
towels.
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Sprinkle generously with
granulated sugar while still hot.
Before serving, let the egg rolls cool a bit as the filling is very
hot. Warm the jalapeno jelly a minute before serving. Green jalapeno
jelly is usually milder than red, depending on the brand you use.
Dip the egg rolls in the jelly and enjoy.
Makes 12 egg rolls
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Print the Recipe > |
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Recipe by Sandy -
sandy@sanmangardens.com - Contact Sandy for ordering Jellies &
Jams.
| If you've been or
going to visit the
Farmer's Market downtown Kansas City, MO, stop by and
sample the jalapeno jams, salad dressings and the "unique"
jalapeno black bean dip. If you've tried it or would
like to and looking for the recipe here it is. Enjoy!
San-man Gardens.
Back to San-man Gardens |
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