I went to Colorado Springs in the spring of 2011 to visit Steven and Jenny, good friends who had just made the move from our hometown of Running Springs, California. Two nights in a row we had dinner at Phantom Canyon Brewery, and both nights I ordered these egg rolls, which I then figured out how to make at home. They are so amazingly good!
Porky BBQ Egg Rolls
1 package pre prepared BBQ Pork
1 jalapeno, roasted
1/2 cup shredded Monterrey jack cheese
1 cup cream cheese
1 package egg roll wrappers
1 bottle canola oil
Cut up the pepper, mix both cheeses.
Warm up the canola oil in a deep sauce pan as you assemble egg rolls. Put the egg roll wrapper faces you like a diamond. brush egg on all corners. Put a tablespoon of both pork and cheese in the center. Fold up the bottom, then right and left sides like an envelope. Roll the egg roll over, sealing edges as you go. Deep fry in the canola oil until a light brown. Serve with a sweet sauce, like cherry preserves.