Jalapeno Popper Eggrolls with Sweet Chili Sauce

Jalapeno Popper Eggrolls with Sweet Chili Sauce CLASSIC SALT & PEPPER

RollinGreens Salt & Pepper ME’EAT, pickled jalapenos, cream cheese, and cheddar cheese, rolled in eggroll wrappers served with a sweet chili sauce.

Serves 2-4 people


For Classic Salt & Pepper ME’EAT

  • 1 Bag RollinGreens Salt & Pepper ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Poppers

  • 6-8 Eggroll wraps
  • 4 oz. cream cheese
  • 4 oz. cheddar cheese
  • ½ cup pickled Jalapeno
  • 1 cup avocado oil
  • 1/8 cup arrowroot or starch

For the Sweet Chili Sauce

  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp chili flake
  • 1/8 tsp salt

For the Garnish

  • 2 green onions for garnish


  1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the popper filling, in a large mixing bowl, add cream cheese, shredded cheddar cheese, chopped jalapeno and half of the cooked Salt & Pepper ME’EAT, and mix.
  5. For the poppers, on a cutting board, place one or two eggroll wraps at a time, corner facing to the top of board, and add 1/2 cup of filling to the center of each. In a small bowl, add cold water. Cover the edges of the wraps by dipping the finger into the bowl of water. Fold the bottom corner up over the filling, pushing down on the filling making sure it is at the length you like. Then roll a half inch then fold in the corners. Finish each popper by pulling toward you a touch to compact the roll, then finish rolling to the end corner. Place starch into a small baking tray or large plate in a corner, once poppers are rolled, dip and dust each popper in starch. Place on opposite side of tray or plate. Repeat until all poppers are prepared.
  6. Add frying oil to a medium sized pan and heat to medium temperature (375 Degrees F.). Once the oil is up to temperature, place two poppers in at a time. Make sure you turn them with a tong until all sides are cooked to golden brown. Remove from oil and place unto a cutting board with a paper towel.
  7. Cut all poppers in half on a bias.
  8. For the sweet chili sauce, in a small saucepan add water, sugar, salt, and chili flake and bring to boil, then reduce heat to low and cook for 2-3 minutes. Place into small dipping bowl.
  9. For the garnish, slice ¼ inch rounds of your green onion and top the poppers.

-Enjoy Chef Ko


Classic Salt & Pepper Plant-Based ME’EAT
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