Jalapeno Popper Lumpia

5 from 1 vote

This jalapeno popper lumpia recipe give you crunch from the deep fried wrappers, heat from the jalapeno and creaminess from the filling.

Prep Time15

Cook Time10

Course: Appetizer, Snack

Cuisine: American

Servings: People

In a large mixing bowl, add a block of room temperature cream cheese, shredded cheese, bbq sauce, pulled pork and season with Dad's All Purpose rub for flavor. Make sure to mix the ingredients together.
Slice the jalapeno peppers in half and remove the seeds.
Add a generous spoonful of the cheesy filling into each half and close the peppers.
Place the wrapper on a flat surface and fold one edge. Place the stuffed jalapeno on the folded end and wrap the right side of the wrapper over.
Next, pull the bottom piece of the wrapper on top of the jalapeno popper and roll the the remaining close. The jalapeno popper lumpia should look like a stuffed spring roll.
Preheat the grill to a high heat. In a cast iron skillet add 1 cup of peanut oil and allow it to heat up to 350 degrees.
Gently place the jalapeno popper lumpia in the hot oil and let it cook for 3-4 minutes per side. Flip them over and continue to cook until all sides are golden brown.
Rest them over a wire rack to cool them off and drain the oil. Serve and enjoy!

Jalapenos:

When purchasing jalapenos, select medium sized peppers. If too big, they are not easy to eat, too small, they are not east to stuff.
Remove all the seeds on the side to manage heat levels.

Cream Cheese:

Peanut Oil:

Best oil for deep frying because of the high temperature point.
Wait until the oil reaches 350 degrees F. If you put the jalapeno poppers in too soon, the wrappers will soak up the oil and not get crispy.