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Roadhouse Grill Texas Egg Rolls: A Taste of Smoky Sweetness at Home

There are certain dishes that, once tasted, burrow deep into your culinary memory. For me, the Texas Egg Rolls from The Original Roadhouse Grill were one such revelation. I remember the first time I encountered them – a symphony of textures and flavors that defied the humble egg roll’s usual Asian-inspired profile. The initial crunch gave way to a surprisingly creamy, slightly sweet, and distinctly spicy filling, all of which was perfectly complemented by a vibrant, tongue-tingling jalapeño jelly. It was a departure from the norm, a bold and exciting appetizer that made a lasting impression, and I’ve been chasing that perfect copycat ever since.

Recipe Overview

Prep Time: 15 minutes (plus 2 hours refrigeration for the rolls)
Cook Time: 4-5 minutes per batch for rolls; 5 minutes for jelly
Total Time: 2 hours 20 minutes (includes refrigeration)
Servings: 4
Yield: Approximately 13-15 egg rolls (depending on wrapper size) and approximately 8 cups of jelly
Dietary Type: Vegetarian (can be made vegan by adapting the jelly process if preferred, though this copycat is not inherently vegan)

Ingredients

For the Rolls:

1 (8 ounce) package cream cheese, softened
12 jalapenos, finely chopped
1 pound egg roll wraps or 1 pound wonton skins (egg roll wraps are recommended for a more substantial roll)
Oil for frying (such as vegetable, canola, or peanut oil)
Small amount of water, mixed with 1 tablespoon flour (for sealing)

For the Jalapeno Pepper Jelly:

3 green bell peppers, minced
8 ounces diced canned jalapeno peppers, drained
1 ½ cups distilled white vinegar
6 ½ cups white sugar
½ teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring (optional, for visual appeal)

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Large, heavy-bottomed saucepan or Dutch oven (for frying)
Slotted spoon or spider strainer
Paper towels
Small bowl (for sealing mixture)
Another large, non-reactive saucepan (preferably stainless steel, for the jelly)
Long-handled spoon or whisk
Sterilized jars with lids (for storing jelly)
Large pot with a rack or canning rack (for processing jelly, if desired)
Spatula
Cutting board
Sharp knife

Instructions

Let’s begin by crafting that irresistible jalapeño jelly, as it will need to cool before serving with the freshly fried egg rolls.

Making the Jalapeno Pepper Jelly:

In a large, stainless steel saucepan, combine the minced green bell peppers, drained diced canned jalapeno peppers, distilled white vinegar, white sugar, and cayenne pepper.
Place the saucepan over medium-high heat.
Stir frequently until the mixture begins to vigorously boil.
Once boiling, stir in the liquid pectin.
Continue to boil for 5 minutes longer, stirring constantly.
During the final minute of boiling, mix in the green food coloring, if using, until evenly distributed.
Remove the saucepan from the heat.
Skim off any foam that has risen to the surface using a spoon.
Ladle the hot jelly into sterilized jars, leaving about ½ inch of headspace.
Wipe the rims of the jars clean, place the lids on, and seal.
If you wish to preserve the jelly for longer shelf-life, process the jars in a boiling-water canner for 5 minutes.
Allow the jelly to cool completely before serving.

Assembling and Frying the Egg Rolls:

In a medium bowl, thoroughly mix the softened cream cheese with the finely chopped jalapenos. Ensure the cream cheese is well combined with the peppers.
Prepare your sealing mixture by combining a small amount of water with 1 tablespoon of flour in a small bowl. Stir until a smooth, paste-like consistency is achieved.
Lay an egg roll wrap or wonton skin on a clean, dry surface with one corner pointing towards you (like a diamond). If using wonton skins, you may need to overlap and seal a couple together to achieve an egg roll size.
Place a small spoonful of the cream cheese and jalapeno mixture near the bottom corner closest to you. Be careful not to overfill, as this can make rolling difficult and increase the chance of leakage during frying.
Fold the bottom corner up and over the filling.
Fold in the left and right sides of the wrapper towards the center, creating a neat rectangular packet.
Roll the packet upwards tightly, tucking in any loose edges.
Dab a tiny amount of the water and flour mixture onto the top corner of the wrapper.
Complete the roll by pressing the moistened corner firmly to seal the egg roll. Ensure there are no gaps or openings.
Continue this process until all the cream cheese mixture is used up and all the wrappers are filled and sealed.
Place the prepared egg rolls on a plate or baking sheet, ensuring they don’t touch each other.
Place the assembled egg rolls in the refrigerator for at least 2 hours. This crucial step allows the filling to firm up and the wrappers to dry slightly, which helps prevent them from bursting during frying and creates a crisper texture.
When you are ready to fry, heat about 2-3 inches of oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer to ensure accuracy.
Carefully place 2-3 egg rolls into the hot oil at a time, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, unevenly cooked egg rolls.
Fry for approximately 4 to 5 minutes, turning them occasionally with a slotted spoon or spider strainer, until they are golden brown and crispy on all sides.
Using the slotted spoon or spider strainer, remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Cool the egg rolls for about 5 minutes before serving. The filling will be very hot.

Expert Tips & Tricks

Jelly Consistency: If your jalapeño jelly seems too thin after cooking, you can often achieve a better set by letting it cool thoroughly. If it’s still too runny after chilling overnight, you can reheat it gently and add another small amount of liquid pectin, following the package instructions.
Sealing is Key: Be generous but not excessive with the flour-water paste for sealing. A well-sealed egg roll prevents oil from seeping into the filling and making it soggy.
Oil Temperature is Crucial: Maintaining the correct oil temperature is paramount for perfect frying. Too low, and the egg rolls will absorb oil and become greasy. Too high, and they’ll brown too quickly on the outside while the inside remains cold.
Fry in Batches: Always fry in small batches to maintain the oil temperature and ensure even cooking.
Cream Cheese Softness: Ensure your cream cheese is truly softened. This will make it much easier to mix with the chopped jalapeños and create a smooth, spreadable filling.

Serving & Storage Suggestions

These Texas Egg Rolls are best served warm and immediately after frying, allowing you to experience their signature crisp exterior and molten interior. Present them alongside a generous bowl of the cooled Jalapeno Pepper Jelly for dipping. A refreshing, slightly sweet beverage like iced tea or a crisp lager would be a perfect complement.

Leftover Jalapeno Pepper Jelly can be stored in sterilized jars in the refrigerator for up to several weeks. It’s wonderful with cream cheese and crackers, as a glaze for pork or chicken, or even stirred into vinaigrettes.

Leftover fried egg rolls are not ideal, as their crispiness tends to diminish significantly upon refrigeration. However, if you must store them, allow them to cool completely, then store in an airtight container in the refrigerator for no more than 1-2 days. Reheating in a hot oven (around 350°F/175°C) on a baking sheet for about 5-8 minutes is the best way to attempt to restore some crispness.

Nutritional Information

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (Approximate)	% Daily Value (Approximate)
Calories	1856.5 kcal
Calories from Fat	198 g	198%
Total Fat	22.1 g	33%
Saturated Fat	11.4 g	57%
Cholesterol	72.7 mg	24%
Sodium	1788.7 mg	74%
Total Carbohydrate	405.1 g	135%
Dietary Fiber	7.2 g	28%
Sugars	331.3 g	1325%
Protein	16.4 g	32%

Variations & Substitutions

While this recipe aims for an authentic copycat experience, here are a few ideas for variations:

Spice Level Adjustment: For a milder filling, remove the seeds and membranes from the jalapeños before chopping. For an even spicier kick, consider adding a pinch of ghost pepper flakes to the cream cheese mixture.
Wonton Wrappers: If egg roll wrappers are unavailable, wonton wrappers can be used, though you’ll likely need to double them up and seal them carefully to create a larger pocket for the filling.
Cream Cheese Alternatives: For a dairy-free version, a good quality vegan cream cheese can be substituted, although the flavor profile may differ slightly.

FAQs

Q: Can I make the jalapeño jelly ahead of time?
A: Absolutely! The jelly can be made days, or even weeks, in advance and stored in sterilized jars in the refrigerator.

Q: My egg rolls burst during frying. What did I do wrong?
A: This is often due to overfilling the wrappers, not sealing them properly, or frying at too low an oil temperature, which allows the filling to expand unevenly. Ensure your cream cheese mixture isn’t too soft and your wrappers are sealed securely.

Q: What kind of oil is best for frying?
A: A neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil, is ideal for frying egg rolls.

Q: Can I bake these instead of frying?
A: While this recipe is designed for frying, you could attempt to bake them. Brush the assembled egg rolls with oil and bake at around 400°F (200°C) until golden brown, but they will not achieve the same level of crispness as fried egg rolls.

Q: How long does the jelly need to cool before serving?
A: The jelly should be completely cool to the touch. It will thicken as it cools, and serving it warm could melt the cream cheese filling.

Final Thoughts

Recreating a beloved restaurant dish at home is one of the most rewarding culinary endeavors. This copycat recipe for Roadhouse Grill’s Texas Egg Rolls, complete with its fiery jalapeño jelly, is a testament to that. The combination of creamy, spicy filling encased in a perfectly crisp wrapper, dipped into that sweet and tangy jelly, is a flavor experience that’s hard to beat. Gather your ingredients, set aside some time, and prepare to impress yourself and your guests with a taste that evokes those roadhouse memories. I encourage you to give this recipe a try and share your own experiences – perhaps you’ll discover a new favorite appetizer to add to your repertoire!

Roadhouse Grill Texas Egg Rolls Copycat Recipe