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+ servings

Jalapeño Egg Rolls with Huckleberry Syrup

Golden, crispy fried egg rolls filled with a blended cream cheese and jalapeno mixture paired with a huckleberry dipping sauce for a sweet and spicy appetizer.
Course Appetizer
Cuisine American
Keyword cream cheese, easy appetizer, egg roll, huckleberry, jalapeno, syrup
Prep Time 20 minutes
Cook Time 10 minutes
Servings 18 egg rolls
Calories 1kcal


  • 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


  • 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.


Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Cholesterol: 0.02mg | Sodium: 1mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.01mg