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.