Pot Roast, Gouda, and Green Onion Egg Roll. Served with Gravy.

Pot Roast Egg Roll

Pickle Spear and Havarti Cheese wrapped in an egg roll and fried. Served with Red Pepper Cream Cheese.

Pickle Egg Roll

Jalapenos, Chipotle Cream Cheese, Green Onion, and Diced Ham wrapped in tortilla shell and fried. Served with Ranch.

Jalapeno Pinwheel Poppers

In a mixing bowl, combine the pot roast, shredded gouda cheese, chopped green onions, soy sauce, and minced garlic. Mix well until all ingredients are evenly combined.

Prepare the Filling

Take an egg roll wrapper and place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides in and roll tightly. Seal the edge with a bit of water.

Wrap the Egg Rolls

In a deep pan or fryer, heat vegetable oil over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Egg Rolls

Serve the pot roast egg rolls hot with your choice of gravy for dipping.

Serve with Gravy

Pot Roast

Gouda Cheese, shredded

Green Onions, chopped

Soy Sauce

Garlic, minced

Egg Roll Wrappers

Vegetable Oil, for frying

Chop the Cheese

Place a pickle spear and a strip of Havarti cheese on each egg roll wrapper. Roll tightly and seal the edges with a little water.

Assemble the Egg Rolls

In a deep frying pan, heat vegetable oil over medium-high heat.

Heat the Oil

Carefully place the egg rolls in the hot oil and fry until golden brown, about 3-4 minutes each side. Remove and drain on paper towels.

In a mixing bowl, combine cream cheese, roasted red peppers, garlic powder, and salt. Mix until smooth and well combined.

Blend the Dip

Pickle Spears

Havarti Cheese

Vegetable Oil

Cream Cheese

Roasted Red Peppers

Garlic Powder

Salt

In a bowl, mix the cream cheese, chipotle powder, diced ham, and chopped green onions until well combined.

Slice the jalapenos in half lengthwise and remove the seeds for less heat. If you prefer more heat, leave some seeds.

Prepare the Jalapenos

Using a spoon, fill each jalapeno half with the cream cheese mixture.

Fill the Jalapenos

Place the filled jalapenos on a tortilla shell and roll it up tightly. Repeat with the remaining jalapenos and tortillas.

Wrap in Tortilla

In a deep pan, heat the oil over medium heat. Once hot, carefully place the rolled pinwheels in the oil, frying until golden brown on all sides. Remove and drain on paper towels.

Fry the Pinwheels

Slice the pinwheels into bite-sized pieces and serve with ranch dressing on the side.