September '17 Magazines 89128 - Page 23

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 roll wrappers for another recipe. In a large, heavy pot, heat oil to 350° F. Fry bats in batches for approx- imately 2-3 minutes, turning once while frying, until golden brown. Let cool on a paper towel. Using reserved cream cheese in the pastry bag, pipe on dots, forming the inner eyes and mouth. Align olives over cream cheese. Place a peppercorn in the center of each eye and as a mouth. If sensitive to peppercorns, substitute red peppers that have been cut into small rounds. Serve with sweet and sour sauce, if desired. Recipe from