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Jalapeño Popper Egg Rolls
Jalapeño Popper Egg Rolls
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious jalapeño popper egg rolls with SPAM®, jalapeños, cream cheese, and Cheddar.
Ingredients:
  • 2 tablespoons vegetable oil
  • 6 ounces fully cooked luncheon meat (such as SPAM®), chopped
  • 3 jalapeño peppers, seeded and chopped
  • 1 (8 ounce) boxes cream cheese softened
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons water, or as needed
  • ¾ cup vegetable oil for frying, or as needed
  • 8 (7-inch square) egg roll wrappers
  • 1 ½ cups sweet and sour sauce for dipping (optional)
Instructions:
  • In a large wok over medium-high heat, warm up 2 tablespoons of vegetable oil. Stir-fry luncheon meat and jalapeño until they turn lightly golden, approximately 7 minutes. Drain on a paper towel-lined plate and allow to cool for a bit.
  • Combine luncheon meat, jalapeños, cream cheese, and Cheddar cheese in a bowl, stirring until fully mixed.
  • To assemble egg rolls: Start with an egg roll wrapper positioned like a diamond. Add 1/4 to 1/3 cup of filling in the middle. Fold the bottom corner up, then fold the side corners in. Roll up from the bottom to the top corner. Seal the edge with a brush of water. Repeat with the remaining wrappers and filling.
  • In a large saucepan, heat about 1 inch of oil over medium-high heat. Fry egg rolls in batches of 3 to 4 until golden brown on all sides, about 3 to 4 minutes each. Transfer to a paper towel-lined plate to drain.

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