Air-Fryer Jalapeño Popper Egg Rolls Recipe
1/6th of recipe (1 egg roll): 120 calories, 3g total fat (1.5g sat. fat), 314mg sodium, 20.5g carbs, 1.5g fiber, 3.5g sugars, 3.5g protein
Cook: 20 minutes
2 cups chopped onion
1/2 cup whipped cream cheese
1/2 cup jarred jalapeño peppers, drained and roughly chopped
6 egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
1/2 tsp. garlic powder
1/2 tsp. onion powder
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and browned, 8–10 minutes.
Transfer onion to a medium bowl. Add cream cheese, chopped jalapeño peppers, and seasonings. Mix until uniform.
Lay an egg roll wrapper flat on a dry surface. In a row a little below the center, place 1/6th of the filling (about 1/3 cup). Moisten wrapper edges with water. Fold the sides in toward the middle, and roll up tightly around the filling. Seal with a dab of water. Repeat to make 5 more egg rolls.
Place egg rolls seam side down in an air fryer, and spray with nonstick spray. Set air fryer to 390ºF. Cook for 6 minutes, or until golden brown.
MAKES 6 SERVINGS
Oven Alternative: Bake at 375ºF until golden brown, 25–30 minutes.
HG Tip: Jarred jalapeños come in both hot and mild varieties. We used the hot ones for some serious spice!
Chew on this:
It's August 31st, which means it's Eat Outside Day! We love this idea—go full picnic at the park, or just grab a sandwich like this one and eat your lunch al fresco.
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