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.
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.
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.
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.
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