Hummus might not be the first choice for a spring roll filling, but when you mix it with jalapeno and cheese it actually works really well! Taking my first bite of these, I was actually reminded of a crab rangoon! The creamy spicy filling goes so well inside the crispy flaky spring rolls.

The idea for this recipe

I have been looking for thin spring roll wrappers forever and I finally found them in the freezer at the Asian market. Now I am obsessed with filling them with new and fun things. Making crazy egg rolls with unique fillings like cheesesteak has been a trend for a while but egg roll wrappers are dense and can hold a lot of stuff. The spring roll wrappers on the other hand are light and flaky and only hold about a quarter cup of filling. Depending on the filling, it’s a much better eating experience for me. I filled these with hummus, cheese, and roasted jalapenos and they came out better than I ever imagined. The cheese and hummus blended together in the fryer and created an oozy cheesy filling that popped with that spicy jalapeno flavor.

Roast the jalapenos first

Put the jalapenos on a baking sheet and broil on high, rotating often, until they are blackened on all sides. Place them in a bowl with plastic wrap for about 15 minutes and the skin will come off easily. Peel them and remove the stems and seeds, then chop them up small. I also chopped the cheese and scallions so I was ready to make the filling.

Mix the hummus jalapeno filling ingredients

Put the hummus in a bowl and stir in the cheese, chopped jalapeno, and scallion. As you can see, I did not skimp on the jalapeno!

Stuff the hummus jalapeno spring rolls

Put the wrapper on the cutting board and add the filling. Make sure not to overstuff. Roll them diagonally and fold the edges of the wrapper over the center about half way through the process. Continue to roll the rest of the way.

Make them all fully before you start frying so you aren’t making a mess and having to pay attention to too many things. I have made this mistake too many times.

Frying the hummus jalapeno spring rolls

Try and place them into the hot oil seam side down and fry about 3 minutes. Watch closely for loss of filling. If the filling starts seeping out, get them out of the fryer asap.

Put them on a rack and lightly salt right when they come out of the hot oil. Serve them after about 5 minutes of cooling. Or if you are like me, take a bite right away and burn your mouth really bad.

let the hummus jalapeno spring rolls cool

The dipping sauce

The sauce was just soy sauce, vinegar, and honey, and a scallion. It really added a nice salty sweet punch to the hummus jalapeno spring rolls.

The cheese mixed with the hummus made them really ooze out of the crispy wrapper when you took a bite.

The spicy jalapenos held just enough heat to make things interesting.

Twists on hummus jalapeno spring rolls

I know a lot of people will want to put meat in here. Some bacon would be good, or a little sausage. I also think crab or shrimp would be good, especially since I thought it reminded me of a crab rangoon!

If you want an authentic recipe for using these wrappers, I like this one.

If you want more fun spring roll filling ideas, check out my sweet potato sausage spring rolls, birria quesa spring rolls, or these grilled bacon jalapeno popper spring rolls!

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Hummus Jalapeno Spring Rolls

Roasted jalapenos, sharp cheddar, and creamy hummus make these the most unique spring rolls you have ever tasted.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American, Middle Eastern, Vietnamese

Keyword: fried, Mash-Up, stuffed

Servings: rolls

Calories: 178kcal

Equipment

fryer

Ingredients

Rolls

5 jalapenos
3 scallions chopped
4 ounces sharp cheddar grated
1 cup hummus
12 spring roll wrappers
oil for frying

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 scallion chopped

Instructions

Put the jalapenos on a baking sheet and broil to brown on all sides. Place them into a bowl and cover with plastic wrap. Let sit for 30 minutes.
Remove the jalapenos from the bowl and peel off the skin. Remove the stem and about half of the seeds, more or less depending on how hot you want it. Dice the jalapeno flesh.
Mix the jalapeno, scallions, cheese, and hummus in a bowl.
Roll your spring rolls by adding about 1/4 cup of the hummus mixture to the wrapper and rolling it up. Roll it diagonally and when you get half way fold in the sides. You can seal it by just wrapping it tight or using a little bit of water at the edges.
Fry at 350 for about 3 minutes until crispy.
Mix all the sauce ingredients. Stir well until honey has melted into the sauce. Serve with the rolls

Nutrition