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Home » Appetizers » Scallion Cream Cheese Poppers

Scallion Cream Cheese Poppers

May 2, 2013 by Judith Hannemann

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Scallion Cream Cheese Poppers |bakeatmidnite.com | #eggrolls #appetizers #eggrollskins
Scallion Cream Cheese Poppers

What a wonderful and tasty appetizer or snack.  Super easy too!

I’ve been making these for years now.  They are easy peasy, and mix up in a jiffy.

All you need are scallions (green/spring onions) softened cream cheese and egg roll skins.

Scallion Cream Cheese Poppers |bakeatmidnite.com | #eggrolls #appetizers #eggrollskins
You can’t eat just one!

I tend to make them a little larger, with maybe a tablespoon or so of the filling rolled up egg roll style in the larger skin.

You can, however, make them smaller in wonton skins.  For that you’d use far less filling–a scant teaspoon.

In a pinch, fresh or dehydrated chives may be used in place of the scallions.

 

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Scallion Cream Cheese Poppers

These Scallion Cream Cheese Poppers are a wonderful and tasty appetizer or snack.  Super easy too!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizers
Cuisine: American
Keyword: cream cheese, poppers recipe, scallion
Servings: 12
Calories: 103kcal
Author: Judith Hannemann

Ingredients

  • 8 oz cream cheese softened
  • 2 scallions green onion chopped very fine
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 12 egg roll skins
  • oil for frying
  • water for sealing egg roll skins

Instructions

  • In a small bowl, mix cream cheese, scallions, salt and pepper.
  • Place about 1 tablespoon of filling at one end of an egg roll skin. Roll up as you would an egg or spring roll. Repeat until filling is gone.
  • Heat enough oil for deep frying in a large, deep skillet or wok to 375 degrees. Fry a few poppers at a time–don’t overload the pan as it will bring down the temperature of the oil.
  • Fry until golden brown on each side, about 5-7 minutes total. Remove with slotted spoon to paper towel covered plate.

Nutrition

Serving: 1servoing | Calories: 103kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 232mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Scallion Cream Cheese Poppers
Scallion Cream Cheese Poppers – creamy inside
Scallion Cream Cheese Poppers
Scallion Cream Cheese Poppers
 
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Filed Under: Appetizers Tagged With: appetizers, cream cheese, egg roll skins, egg rolls, green onions, scallion cream cheese poppers, scallions

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Reader Interactions

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Comments

  1. Joy Bee says

    May 3, 2013 at 7:34 am

    Yum! My mouth is watering. Do you think you could bake them? I don't like frying because of the mess (although I love deep fried foods I just leave it to the restaurants).

  2. MadSCAR says

    May 3, 2013 at 7:54 am

    Iiii this looks amazing! I love it thanks 🙂

  3. MadSCAR says

    May 3, 2013 at 7:54 am

    Iiii this looks amazing! I love it thanks 🙂

  4. Judith Hanneman says

    May 3, 2013 at 12:09 pm

    I don't think they'd turn out too well if they were baked Joy Bee. You'd probably have to paint them with quite a bit of oil, but you could try.

    LOL…about the mess of deep frying…I HATE that but these are worth it. FYI I did them in a deep wok and there wasn't *too* much mess. I found that better than a skillet. If you have a Fry Daddy, that's even less messy!

  5. Lillian (My Recipe Journey) says

    May 5, 2013 at 4:02 pm

    I order something very similar at my favorite Chinese take-out! They call it fried wontons…they have the same filling and they're shaped into little purses! So good!

  6. Deb says

    May 5, 2013 at 7:47 pm

    I make a variation of these but with crabmeat added (think crab rangoon)….I bake mine.

    Spray them lightly with vegetable spray bake at 400 degrees, turn halfway and spray the other side. They come out nice and crispy.
    HTH

  7. Judith Hanneman says

    May 5, 2013 at 7:50 pm

    Deb, that sounds GREAT!!!! I learn so much from people's comments!!!!

  8. Carrie Whittemore says

    May 14, 2013 at 11:13 am

    I KNEW I wanted to go pick up some wonton skins – now I definitely am! Sounds fantastic!

  9. Tammy Mulhair says

    September 2, 2013 at 12:52 pm

    I make these all the time but I put canned crab meat in them. I used to buy them at the restaurants and they called them crab rangoon, so delicious. I am going to try your wrapping style though because my way leaks too much filling out. Thank you!!!

  10. Polly Kirsch says

    October 23, 2013 at 12:10 am

    Could you fry these and then freeze them for later?

  11. Judith Hanneman says

    October 23, 2013 at 12:31 am

    Probably Polly, but I'd reheat in the oven if you want them to stay crispy. Probably about 375-400 for maybe 20 min or so.

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