Scallion Cream Cheese Poppers Recipe
Scallion Cream Cheese Poppers
May 2, 2013 by Judith Hanneman 11 Comments
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.
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
- 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
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.
12 Servings.
Scallion Cream Cheese Poppers – creamy inside
Scallion Cream Cheese Poppers
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