Eat like a MAN: Appetizer night

Whenever my wife and I go out to eat we always order an appetizer. And, I don't know about you, but most of the time I am satisfied and no longer care about the meal. Furthermore I find myself reading a menu and thinking the appetizers are the only creative things on it.

Needless to say, from time to time, I do "appetizer night". Instead of a traditional meat and potatoes meal I will make 2 to 3 appetizers. This is great for an occasion when everyone sitting at a table is not ideal. Like Sunday night football.

I did three recipes, this is part 1, 2 and 3 will follow.

JALEPENO POPPER EGG ROLLS

Ingredients
EGG ROLLS
1 pkg egg roll wrappers
1 8oz pkg cream cheese
4oz shredded monterey jack cheese
15-20 jalapeños about 1/2 reserved for dipping sauce
1 tsp crushed garlic
2 tbsp vegetable oil
Salt
Pepper

DIPPING SAUCE
1 cup sugar
2 cups water
3 tsp corn starch slurry
( put corn starch in a cup with about 2 tbsp water and mix, should look like milk)

Set cream cheese out, allow to come to room temperature.

Remove seeds and veins from jalapeños, and dice into small pieces.

Put vegetable oil and jalapeños in a frying pan over medium low heat. Salt and pepper lightly. Cook 15 minutes or so until soft. Add garlic, cook 2-3 more minutes.

Place room temperature cream cheese, monterey jack, and about a 3rd of the jalapeños in a mixing bowl. Combine with a fork. Remove remaining jalapeños from heat, and allow to cool.

After mixing cheese mixture, fry pan should be cool. Place back on medium high heat. Add water and sugar, bring to a boil for about 2 minutes stirring constantly. Add about 1/2 the corn starch slurry, continue stirring. Sauce will begin to thicken. Add more slurry if necessary, until maple syrup consistency is achieved. Pour into a bowl, let cool.

Now, with hands form cheese mixture, and roll into egg rolls. See photos below. Tip: on last step of roll apply a little water to inside end of roll so it sticks to itself and doesn't unroll.