These dynamite rolls are a cross between a jalapeño popper and Filipino lumpia. It’s a tasty fusion of irresistible flavors that’s perfect to serve as an appetizer, giving a deliciously crispy and spicy kick!
Recipe tags: chicken base, moderate difficulty, main, chicken, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 oz | lean ground chicken |
| 1 | egg, separated |
| 0⅓ cup | shredded carrot |
| 0¼ cup | grated onion |
| 2 cloves | garlic, minced |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base |
| 16 large | jalapeños peppers |
| 4 oz | Cheddar cheese block (about 3 x 3/4 x 3/4-inch), cut into 16 sticks |
| 32 | spring roll wrappers |
| Canola oil, for shallow-frying |
Directions
In medium bowl, mix together chicken, egg yolk, carrot, onion, garlic and Premium Roasted Chicken Base until combined.
To create an opening to stuff the jalapeño, cut a slit down the length of the jalapeño, leaving the stem, top and tip of the jalapeño intact. Make two cross-cut slits into the jalapeño at top and bottom of the lengthwise slit. (You should be able to open and close the jalapeño like the shutters on a window.) Using a small measuring spoon, remove the seeds and ribs of the jalapeño. Repeat with remaining jalapeños.
Scoop scant 1 tbsp chicken mixture, shape it into a log shape and stuff it into a jalapeño with 1 stick of Cheddar. Repeat to fill the remaining jalapeños.
To make the dynamite rolls, place 2 stacked spring roll wrappers on your work surface so you see a diamond shape (not a square). Keep remaining wrappers covered with a damp towel to prevent them from drying out. Fold the right corner of the wrapper to the center. Place the stuffed jalapeño on the wrapper, stem-side on the fold so stem will poke out of the roll.
Brush the edges with egg white. Fold the left corner of the wrapper toward the center and over the jalapeño. Fold in the bottom corner of wrapper toward the center over the jalapeño. Roll the jalapeño towards the top corner, enclosing the jalapeño. Transfer to parchment paper–lined baking sheet. Repeat to roll remaining stuffed jalapeños.
Fill high-sided skillet with 2 inches of oil and set over medium heat until shimmering or temperature reaches 350°F.
In batches, fry rolls for 4 to 6 minutes or until pastry is golden brown all over, filling is cooked through and internal temperature reaches 160°F. Transfer rolls to a plate lined with paper towel. Let cool for 3 to 5 minutes before serving.
Tips: Serve with sweet chili sauce or sriracha mayo if desired. Wear gloves when handling the jalapeños to avoid hands burning from the capsaicin. Substitute Better Than Bouillon® Premium Roasted Chicken Base with Better Than Bouillon® Roasted Garlic Base if preferred. You can also use frozen lumpia wrappers for this recipe.
