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100% would make again

Jalapeño Popper Egg Rolls

Tasty Team
June 10, 2019
Jalapeño Popper Egg Rolls

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 882
  • Fat 87g
  • Carbs 17g
  • Fiber 2g
  • Sugar 3g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Fill each jalapeño half with 1 tablespoon of the cheese mixture.
  3. 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.
  4. In a large pot, heat oil to 350˚F (180˚F).
  5. Fry the egg rolls in small batches until golden brown and crispy.
  6. Transfer the egg rolls to a paper towel-lined plate.
  7. Enjoy!

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 882
  • Fat 87g
  • Carbs 17g
  • Fiber 2g
  • Sugar 3g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Fill each jalapeño half with 1 tablespoon of the cheese mixture.
  3. 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.
  4. In a large pot, heat oil to 350˚F (180˚F).
  5. Fry the egg rolls in small batches until golden brown and crispy.
  6. Transfer the egg rolls to a paper towel-lined plate.
  7. Enjoy!
Jalapeño Popper Egg Rolls

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