Are you thinking this sounds crazy?? It’s not.
I promise. I wouldn’t lie to you about such things. Jalapeños are involved, after all.
It’s an egg roll, just not in the traditional sense. It’s filled with the makings of a jalapeno popper – cream cheese, bacon and jalapeños – with shrimp thrown in the mix.
And…they’re baked. So, if you sub the whole fat cream cheese for reduced fat and the bacon for turkey bacon, then you’ve got yourself a brand new low cal snack.
Or lunch. Depends on how many you eat.
Although this is the recipe I decided on after playing around with it, I want you to taste the filling before you make your egg rolls so you can tweak it based on your taste. Some of you may want more jalapeños (usually me), maybe more bacon, or more shrimp. You might even want a heavier cream cheese base. Just make the base filling, and adjust as you go.
Shrimp Jalapeño Popper Egg Rolls
8 oz. small shrimp, cooked and chopped
1 8 oz package cream cheese, at room temperature
8 slices of bacon, cooked (I microwaved mine until crispy)
4 jalapeño peppers, diced (remember to remove the seeds if you’re a wuss)
1 package egg roll wrappers
1 small bowl of water
Apricot Dipping Sauce
2 tbsp apricot preserves
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp chili garlic sauce – which looks like this if you aren’t familiar – BTW a major staple in my kitchen:
Preheat oven to 400° and spray a baking sheet with cooking spray. Combine the shrimp through 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 the 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.
This is a remnant of one I felt compelled to bite into immediately when they came out of the oven – just to burn the holy hell out of the roof of my mouth. I’m just curious…What comes over me when I see food that I know has just been removed from a blazing hot oven, but the desire to taste the food suddenly outweighs enduring bodily harm?
I’m 36 years old and, obviously, have yet to learn this important lesson that your average 8 year old has probably nailed.
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 had 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, plus you could always scale back on the chili garlic sauce if you wanted more sweet than spicy. It kinda had that crab rangoon taste for just a second.
And I like to dip things.
See all that shrimp popper goodness just waiting to be dunked??
If you make these, please try the sauce – I think you’ll love it!
Have a great week!