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| 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.
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| 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.
Scallion Cream Cheese Poppers
These Scallion Cream Cheese Poppers are a wonderful and tasty appetizer or snack. Super easy too!
Servings: 12
Calories: 103kcal
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!
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| Scallion Cream Cheese Poppers – creamy inside |
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| Scallion Cream Cheese Poppers |
Joy Bee says
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).
MadSCAR says
Iiii this looks amazing! I love it thanks 🙂
MadSCAR says
Iiii this looks amazing! I love it thanks 🙂
Judith Hanneman says
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!
Lillian (My Recipe Journey) says
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!
Deb says
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
Judith Hanneman says
Deb, that sounds GREAT!!!! I learn so much from people's comments!!!!
Carrie Whittemore says
I KNEW I wanted to go pick up some wonton skins – now I definitely am! Sounds fantastic!
Tammy Mulhair says
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!!!
Polly Kirsch says
Could you fry these and then freeze them for later?
Judith Hanneman says
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.