Jalapeño Egg Rolls with Huckleberry Syrup
jump toRECIPE
I recently took a three-day trip to Montana with my mom and dad and our three dogs. After spending the day in Yellowstone National Park, my parents and I finally made it to our hotel at 10pm with the three dogs in tow. After attempting to see if Postmates or the other apps would deliver in West Yellowstone (they wouldn’t) I found a place called the Slippery Otter. One of the appetizers I ordered was jalapeño cream cheese filled egg rolls with huckleberry syrup. Once we had them I knew I would have to remake them. The creamy filling with just the right kick resembles a crab rangoon.
Jalapeño Egg Rolls with Huckleberry Syrup
Table of contents
More About This Recipe
One of my favorite things about eating in Montana was that huckleberry can be found in everything! I had no idea that it was such a widely used staple in their cuisine prior to my trip, but I loved it. The dipping sauce for jalapeño egg rolls was by far my favorite huckleberry culinary experience.
Key Ingredients in This Recipe
- Cream cheese – Allowing cream cheese to soften at room temperature makes it much easier to blend and create the filling. If needed you can thin the mixture with a bit of warm water.
- Jalapeño – Removing the seeds and membrane from the jalapeño cuts down on the spice level. As a result the jalapeño flavor remains.
- Wontons – I buy packages of wonton skins at the grocery store and simply fill them with the cream cheese mixture before frying. As the wontons are filled, keep the wrappers under a damp towel so they don’t dry out.
- Huckleberry syrup – Fresh huckleberries are in season August to September, thriving in the mountain soil at high elevations. While I didn’t get any fresh ones, I still got my fill in other ways. You can order huckleberry syrup online here. If you can’t find huckleberry syrup, blueberry syrup or jam is a good substitute.
How to Make Jalapeño Egg Rolls
Step 1: Make the filling.
Add the cream cheese, jalapeños and 2 tablespoons of water to the bowl of a food processor fitted with the blade attachment or to a blender. Blend until the mixture is smooth, scraping down the sides as necessary.
Step 2: Fill the egg rolls.
Fill a small bowl with just a little water. Scoop about 2 tablespoons of the filling and drop just below the center of the egg roll wrapper.
Step 3: Fold the egg rolls.
Pull the bottom corner up and fold each side in and continue to tightly roll the wrapper.
Step 4: Seal and repeat.
Dip one finger in water and spread around the edge of the wrapper to seal it. Set aside and continue with the remaining egg rolls and filling.
Step 5: Fry the egg rolls.
Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat oil to 350ºF. Once oil is hot, working in batches, add egg rolls and fry until golden brown on all sides, about 2 to 3 minutes. Remove to a paper towel-lined plate to drain. Repeat with the remaining egg rolls.
Step 6: Serve.
Serve immediately with huckleberry syrup for dipping.
Tips and Tricks for This Recipe
How to Make the Best Egg Rolls
- Don’t overfill these wontons! It can cause them to leak or crack when frying.
- These egg rolls can be frozen and reheated.
Swaps and Substitutions
- If you can’t find huckleberry syrup then I recommend using another berry syrup like blueberry.
- You can also thin a jam with a bit of water to create the dipping sauce.
- If you can’t find egg rolls, wonton wrappers will work, just fold them as you would a wonton instead so they are more similar to a crab rangoon.
- Another spicy pepper like serranos can be substituted for the jalapeños. Be aware they run spicier than jalapeños. If you like a spicier you can leave the seeds and membrane of the peppers in when blending the cream cheese filling.
How to freeze egg rolls
- Once they are assembled, arrange on a baking sheet in a single even layer. Slightly space out the egg rolls so they don’t stick together.
- Freeze the egg rolls until they are solid.
- Add the frozen egg rolls to a large resealable plastic bag then seal and freeze until ready to use. Cook as directed in the recipe.
Other Recipes to Try
If you enjoy this jalapeño egg roll recipe, I recommend checking out some of these:
Jalapeño Egg Rolls with Huckleberry Syrup
Ingredients:
- 2 (8-ounce) packages cream cheese, softened
- 3 medium jalapeño peppers, stem and seeds removed and roughly chopped
- 1 (18-ounce) package egg roll wrappers
- Vegetable oil, as needed, for frying
- Huckleberry syrup, as needed, for dipping
Instructions:
- Add the cream cheese, jalapeños and 2 tablespoons of water to the bowl of a food processor fitted with the blade attachment or to a blender. Blend until the mixture is smooth, scraping down the sides as necessary.
- Fill a small bowl with just a little water. Scoop about 2 tablespoons of the filling and drop just below the center of the egg roll wrapper.
- Pull the bottom corner up and fold each side in and continue to tightly roll the wrapper.
- Dip one finger in water and spread around the edge of the wrapper to seal it. Set aside and continue with the remaining egg rolls and filling.
- Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat oil to 350ºF. Once oil is hot, working in batches, add egg rolls and fry until golden brown on all sides, about 2 to 3 minutes. Remove to a paper towel-lined plate to drain. Repeat with the remaining egg rolls.
- Serve immediately with huckleberry syrup for dipping.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
I’ve eaten at The Slippery Otter a few times. Last week, I ordered the Jalapeño Wontons, and with the Huckleberry Sauce?!? Perfection! They were “to die for” as our server told us. So excited to try this! recipe!! Thank you!
Such a small world!! I love it! Hope you enjoy the recipe!