Viewing post #1253463 by vic
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Jalapeno Spring Rolls Recipe courtesy The Smith Family, Cumming, GA
Show: Emeril Live
Episode: Cook With Your Kids Contest
I usually make the filling the day before and I use a big spoon to lay out a log on the wrappers. But not too big. If there is leftover filling, it makes a great cracker dip.
I don't do the four and water. I just lay them in with the fold side down so it's sealed as it fries. Don't get the grease too deep. If it splashes on top it can wet it enough to spring a leak that will splatter. Get them crispy!
To wrap, lay them out diamond shape and roll the bottom over the filling first, then fold in the sides and roll the rest of the way.
I'm going to try spraying PAM on the next batch and baking them. When I do and if I like it, we can add that to this recipe.
I double the recipe and use at least 9 peppers since the spring roll wrappers have about 20 in the package. They freeze well and you just reheat in a hot pan with no grease. I do cut back on the cheddar cheese a little and trade some of it with mozzarella.
This is the original recipe, not doubled.
8 ounces cream cheese
2 cups shredded Cheddar cheese
3 jalapeno peppers, seeded and diced
1 tablespoon all-purpose flour
8 spring roll wrappers
Peanut oil, for frying
Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes.
Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed.
Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating.
Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F.
When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating.