Description
Egg rolls with jalapeno popper filling—with a spicy apricot dipping sauce!
Ingredients
- FOR THE EGG ROLLS:
- 8 ounces, weight Small Shrimp, Cooked And Chopped
- 8 ounces, weight Cream Cheese, At Room Temperature
- 4 whole Jalapenos, Washed And Diced
- 1 pound Package Egg Roll Wrappers
- FOR THE DIPPING SAUCE:
- 2 Tablespoons Apricot Preserves
- 1 Tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 Tablespoon Sriacha Sauce
Preparation
Preheat oven to 400°F and spray a baking sheet with cooking spray. Combine the shrimp, cream cheese, and peppers in a mixing bowl thoroughly. Here’s when you need to use those taste buds and tweak it if you need to.
To assemble, get out an egg roll wrapper, keeping the others covered with a damp cloth to keep them from drying out. Dip your finger in water and run it along the edges of the wrapper to moisten. This is how it sticks together.
Facing your workspace, you should be looking at a diamond shape. Put about a little more than a tablespoon of the filling, lengthwise, almost to the edge of the corner closest to you. Fold up the corner edge, then fold in the two side edges. Tightly but carefully, roll it up until you get to the end and the corner is sealed. Place on baking sheet and spray with cooking spray.
Bake for 15-20 minutes, flipping halfway through.
For the dipping sauce, whisk everything together and refrigerate until ready to use. You may be thinking that the sauce isn’t necessary, but I thought it was a great addition to the whole popper-cream cheese-bacony taste. Although it has a tiny kick to it by itself, the apricot was a nice touch to the spiciness of the jalapeños and the creaminess of the cream cheese. You can always scale back on the chili garlic sauce if you want more sweet than spicy.
