Roasted jalapenos, sharp cheddar, and creamy hummus make these the most unique spring rolls you have ever tasted.
- 12 Spring Roll Wrappers
- 5 Jalapenos
- 3 Scallions (chopped)
- 4 Ounces Sharp Cheddar (grated)
- 1 Cup Sabra Classic Hummus
- Oil for Frying
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey
- 1 Tablespoon Rice Vinegar
- 1 Scallion (chopped)
- 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.
The post is sponsored by Sabra Dipping Co.
Ever since I found these spring roll wrappers in the freezer at the Asian market I have been obsessed with filling them with new and fun things. Different egg roll fillings have been a craze 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 so its great for a less intense appetizer. 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.
The roasted jalapenos on the board with scallions and cheese.
Mix it all together before stuffing.
Make sure not to overstuff. Roll them diagonally and fold the edges of the wrapper over the center about half way through the process.
Make them all before frying so you aren’t making a mess and having to pay attention to too many things.
Try and place them into the hot oil seam side down and fry about 3 mintues. 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 the hell out of your mouth.
These rolls were so good. The soy sauce, vinegar, and honey in the dipping sauce really added a nice salty sweet punch to them.
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.
If you buy Sabra hummus alongside Stacy’s Pita Chips between now and Feb 15th, you can get a 5 dollar gift card. Check the link for details.