Texas Eggrolls Food

TEXAS ROADHOUSE ROLLS

Steps:

• Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
• Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
• Beat thoroughly.
• Add melted butter, eggs and salt. Beat well.
• Add enough flour to form a soft dough.
• Sprinkle a small amount of flour onto counter and let dough rest.
• Meanwhile, grease a large bowl.
• Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
• Cover and let rise in a warm place until double in bulk.
• Punch down. Turn out onto a floured board.
• Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms.
• Place on greased baking sheets. Let rise until doubled.
• Bake at 350 degrees for 10-15 minutes or until golden brown.
• Baste immediately with butter.
• Serve with Cinnamon Honey Butter.

ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT

Steps:

• Mix jalapenos with cream cheese.
• Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
• Continue until mixture is all gone.
• Place in refrigerator for 2 hours.
• Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
• Cool 5 minutes. Filling will be hot.
• Serve with jalapeno jelly.
• Jalapeno Jelly:.
• In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
• Stir frequently until mixture begins to boil.
• Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
• Skim off foam, and remove from heat.
• Ladle into sterilized jars.
• Seal, and process in a boiling-water canner for 5 minutes.

TEXAS EGGROLLS

Steps:

• 1. Mix jalapenos with cream cheese. Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone. Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly.

TEXAS EGG ROLLS

Steps:

• 1. Sauteed & drain the tomatillo, onion, & mushroom before starting to mix the eggs.
• 2. Thorougly mix 2 eggs in a small bowl with a fork.
• 3. If you like things added to your omelette, now is the time to do it. Now is when I add the tomatillo, onion, & mushroom to the bowl & mix in.
• 4. 4)Pour the egg mixture into a hot 10" cast iron frying pan. As it begins to bubble around the edges, flip about an inch of one edge over with a spatula. This is where I add the cheese.
• 5. Take the 1 slice of cheese & fold it until it breaks in half. Fold each half again, until they break in half again, so, you have 4 long strips. Flip the eggs the second time & put a piece of cheese on each ends of the eggs, from the middle outward. Flip the eggs again & put another piece of cheese on the ends of the eggs, from the middle outward. Keep flipping until you reach the other side of the skillet. With the spatula, cut the egg roll crossways, in half, & fold around, side by side. Place a piece of bacon on top, a hash brown patty along to cut end, & there you have it.
• 6. Texas Egg Rolls or if you really want it to sound fancy "Boneless Chicken with Baked Potato & Fried Pork Strips. Enjoy!!!