Four simple ingredients—luncheon meat (such as SPAM®), jalapeños, cream cheese, and Cheddar cheese—fill these jalapeño popper fried egg rolls. Leave the seeds and veins of the jalapeños in if you want a spicier version.
Ingredients
- vegetable oil: 2 Tbsp
- ounces fully cooked luncheon meat (such as SPAM®): 6 piece (chopped)
- Jalapeno peppers: 3 piece (chopped)
- (8-ounce) package cream cheese: 1 piece (softened)
- cheddar cheese: 1 cup (shredded)
- water: 2 Tbsp (or as needed)
- vegetable oil for frying: 0.75 cup (or as needed)
- (7-inch) square egg roll wrappers: 8 piece
- 1/2 cups sweet and sour sauce for dipping: 1 piece (optional)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons vegetable oil in a large wok over medium-high heat. Stir-fry luncheon meat and jalapeño until lightly browned, about 7 minutes. Remove from heat, transfer to a paper towel-lined plate, and let cool slightly.
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Stir luncheon meat, jalapeños, cream cheese, and Cheddar cheese together in a bowl until well combined.
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Prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup filling in the center of wrapper. Fold the bottom corner up and over filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of water over the inside of that corner to help seal the egg roll. Repeat with remaining ingredients.
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Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.
