October 2017 Magazines 89074 - Page 27

1 (16 oz.) package egg roll wrappers 2 (8 oz.) tubs favorite flavor whipped cream cheese (We like jalapeño.) 1 quart peanut or canola oil 1 can small olives Pink peppercorns or red bell pepper Thinly slice the smallest ends of olives and set aside on a paper towel to dry. Reserve ¼ cup cream cheese and place into a small pastry bag; set aside. Using remaining cream cheese, place one tablespoon into the center of each egg roll wrapper. Lightly moisten edges of wrapper with water. Bring one corner of the wrapper to meet opposite corner. Fold point back over filling to form a triangle, dampening edges and press- ing together to seal. Gently pull and twist ends up on both sides of wrapper to create wings. Repeat until all cream cheese is used. Save extra egg ro w&W'2f"FW"&V6Rख&vRVgBVBF3S +bg'&G2&F6W2f"&ЦFVǒ"2֖WFW2GW&r6RvRg'rVFvFV'&vWB6W"FvVW6r&W6W'fVB7&V6VW6RFR7G'&rRFG2f&֖rFRW"WW2BWFƖvƗfW2fW 7&V6VW6R6RWW&6&FR6VFW"bV6WRB2WFb6V6FfRFWW&6&27V'7FGWFR&VBWW'2FBfP&VV7WBF6&VG26W'fRvF7vVWBB6W"6V6RbFW6&VB&V6Rg&f'7Ff%vV6