Best Baked Jalapeno Popper Egg Rolls Recipes

Jalapeño Popper Egg Rolls image

Provided by Mariam E.

Time 20m

Number Of Ingredients 8

Steps:

Cut the pieces of jalapeño on both end and core out the seeds.
Mix the cheese filling with remainder of the ingredients.
Stuff the egg rolls with the cheese stuffing.
Place each piece of jalapeño pepper on the egg roll wrap and rub some water with your finger on the edges and then wrap the pepper with the egg roll wrap.
Fry the egg rolls in vegetable oil heated to medium heat until they are golden in color. Remove and drain the egg rolls on a kitchen paper towel.
Serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 5.1 kcal, Sugar 4.4 g, Sodium 338.3 mg, Fat 5.3 g, SaturatedFat 2.7 g, Carbohydrate 12 g, Protein 4.6 g

Jalapeño Popper Egg Rolls Recipe by Tasty image

Provided by Chris Salicrup

Categories Snacks

Yield 6 servings

Number Of Ingredients 11

4 oz cream cheese, softened
¾ cup shredded cheddar cheese
¾ cup shredded monterey jack cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
2 tablespoons water
1 lb jalapeño, tops removed, seeded, and halved
1 package wonton wrapper
2 cups oil, for frying

Steps:

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!

Nutrition Facts : Calories 882 calories, Carbohydrate 17 grams, Fat 87 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams

Baked Jalapeno Popper Egg Rolls image

Provided by Julia Lynn

Categories Peppers

Time 22m

Yield 1 egg roll, 12 serving(s)

Number Of Ingredients 10

1 (16 ounce) package egg roll wraps
1 egg
8 ounces reduced-fat cream cheese
1/2 cup reduced-fat cheddar cheese, shredded
6 jalapenos, seeded and diced
2 green onions, sliced
4 slices bacon, cooked and crumbled
1/4 teaspoon garlic powder
kosher salt
black pepper

Steps:

Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.
Bake 12-14 minutes.