Jalapeño Popper Egg Rolls
featured in 5 Fiery Jalapeño Recipes
Spice up your appetizer game with these scrumptious Jalapeño Popper Egg Rolls! A perfect blend of creamy, crunchy, and spicy, they're sure to be a hit at your next gathering.
Tasty Team
99% would make again
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 4 oz cream cheese (115 g), softened
- ¾ cup shredded cheddar cheese (75 g)
- ¾ cup shredded monterey jack cheese (75 g)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons water
- 1 lb jalapeño (455 g), tops removed, seeded, and halved
- 1 package wonton wrapper
- 2 cups oil (480 mL), for frying
Nutrition Info
- Calories 483
- Fat 44g
- Carbs 8g
- Fiber 2g
- Sugar 3g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
- Fill each jalapeño half with 1 tablespoon of the cheese mixture.
- Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
- In a large pot, heat oil to 350˚F (180˚F).
- Fry the egg rolls in small batches until golden brown and crispy.
- Transfer the egg rolls to a paper towel-lined plate.
- Enjoy!
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