I recently competed in the Twin Dragon Asian Wrapper Blogger Challenge creating new appetizers using egg roll and wonton wrappers. I had a great time and in the process ended up with new appetizer recipes. I did not submit my Jalapeño Popper Egg Rolls in the challenge but they are too good to not post!
Tips for Jalapeno Popper Egg Roll success:
- Keep egg roll wrappers covered with plastic wrap at all times. They dry out quickly if left uncovered. Take only as many out of the package as you need. I did two at a time.
- Sacrifice one egg roll wrapper as your "oil temperature tester." Tear off a small piece and drop into the heated oil. If it browns too quickly, your oil is too hot. Turn the heat down and try again. The test piece of dough should sizzle when it hits the oil, float to the top and brown slowly.
- Keep fried egg rolls warm on a sheet pan with wire rack in a 200 degree oven while frying the remainder and to keep warm until served.
What other dipping sauces work?
There are a variety of other sauces that would be nice for dipping Jalapeno Popper Egg Rolls. The obvious choice would be ranch dressing if you prefer a thick creamy sauce. In keeping with the Asian theme, you could try teriyaki, chili lime, or ponzu sauce. Another option that would "up" the heat factor, would be hot Chinese mustard! The options are endless.
Can Jalapeño Popper Egg Rolls be made ahead?
Yes! For best results I recommend preparing the egg roll ingredients, filling and sealing the egg rolls, wrapping tightly in plastic food wrap, then refrigerating, up to a few hours or overnight. Remove from refrigerator and allow to warm to room temperature before frying. Keep egg rolls wrapped in plastic until ready to fry. The wrappers dry out quickly if left uncovered.
Can they be frozen?
Jalapeño Popper Egg Rolls are best served fresh out of the fryer. To freeze, assemble the egg rolls and wrap each one tightly in plastic wrap before freezing. The egg roll wrappers will dry out if exposed to air. Thaw the egg rolls in the refrigerator, remove and allow them to come to room temperature. Fry according to the directions in the recipe.
Ingredients
- 8 oz cream cheese
- 6 jalapeños (cored and seeded, and sliced lengthwise)
- ⅔ cup shredded cheddar cheese
- ¼ teaspoon salt
- 12 oz package refrigerated square egg roll wrappers
- Oil (for frying (I used peanut oil))
- egg white
Instructions
- Heat the oil over medium heat to 350F. Fry the wontons in small batches until golden brown on both sides. Remove with a slotted spoon and place on a paper towel to drain. These can be eaten as is or you can serve with a dipping sauce.
- Serve warm.
You might also enjoy my Coolapeno Jalapeno Poppers!
There are a variety of other sauces that would be nice for dipping Jalapeno Popper Egg Rolls. The obvious choice would be ranch dressing if you prefer a thick creamy sauce. In keeping with the Asian theme, you could try teriyaki, chili lime, or ponzu sauce. Another option that would "up" the heat factor, would be hot Chinese mustard! The options are endless.
Yes! For best results I recommend preparing the egg roll ingredients, filling and sealing the egg rolls, wrapping tightly in plastic food wrap, then refrigerating, up to a few hours or overnight. Remove from refrigerator and allow to warm to room temperature before frying. Keep egg rolls wrapped in plastic until ready to fry. The wrappers dry out quickly if left uncovered.
Jalapeño Popper Egg Rolls are best served fresh out of the fryer. To freeze, assemble the egg rolls and wrap each one tightly in plastic wrap before freezing. The egg roll wrappers will dry out if exposed to air. Thaw the egg rolls in the refrigerator, remove and allow them to come to room temperature. Fry according to the directions in the recipe.
Comment