Fried jalapeno popper wontons filled with fresh jalapenos and cream cheese and deep-fried to crispy perfection. Serve them with Thai sweet chili sauce for dipping.
I first tried fried wontons with jalapeno at one of our favorite local sushi spots. Sadly, another restaurant that no longer exists.
It’s such a simple and brilliant concept. Cream cheese rangoons with fresh jalapeno instead of crab meat. A frugal and absolutely delicious choice! I like serving these with sweet chili sauce to continue the pepper theme!
Fried wonton appetizers are easy and delicious to make at home! Continue reading for a rundown of everything you’ll need to make jalapeno popper wontons. Plus, detailed photos that will help you prep and fry them. Check out the recipe card for the exact quantities and instructions!
- Cream cheese forms the base for the wonton filling. Its creamy texture is so delicious with the spicy jalapenos and crispy wonton.
- Fresh jalapeno peppers are spicy little flavor bombs. You will remove the seeds and the ribs before adding them to the filling. Removing the seeds keeps these jalapeno popper wontons from being too spicy. If you want them extra hot and spicy, leave the seeds. Fair warning: the seeds are hot!
- Green onions (scallions) add complexity to the filling. They make it a little oniony and have a sharp flavor that compliments the jalapenos.
- A small amount of sugar & salt balances the filling.
- Wonton wrappers are in the produce section of most grocery stores. They are usually near the bottled salad dressings and tofu. You’re looking for packs of square-shaped wraps. Nasoya brand is the easiest to find in my area.
- A small bowl of water to seal the folded wontons before frying.
- Oil for deep frying. You’ll need about 2 quarts of oil. I prefer peanut oil. It has the best taste. You can also use canola or vegetable oil.
- Bottled Thai-style sweet chili sauce makes the best dip for these wontons! I like the Mae Ploy brand. It’s easy to find at most grocery stores.
How to Make Jalapeno Popper Wontons
Jalapeno popper wontons are easy to make at home! They take some time and patience but the process is simple. See the recipe card for the exact amounts and instructions.
Make the filling
First, you’ll need to soften the cream cheese to room temperature. Once, your cream cheese is soft, put it in a mixing bowl with the sugar and salt. Then, start prepping the vegetables.
Thinly slice the white and light green parts of the green onions. Then, add them to the mixing bowl.
I like to replant the root end. You can compost or discard the dark green tops. Or, save them for another recipe.
Next, remove the ribs and seeds from the jalapenos. The easiest way to do this is to cut off the tops, then cut them in half, lengthwise. Use a paring knife to slice out the light green/white pith or ribs. Most of the seeds will come out with it. Use the paring knife to scrape out any remaining seeds and discard them.
Then cut the halves into thin strips. Then, dice those strips into very small pieces. Add the diced jalapeno to the mixing bowl.
Now, mix the filling with a wooden spoon until everything is evenly combined.
Fold the wontons
Time to fill and fold the wontons! Take your time while you get the hang of folding. This is a great time to bring in a helper or two! Form an assembly line. One person can spoon the filling into the wontons, another can fold them, and a third person can start frying! Don’t worry if it’s just you though. 🙂
Add a teaspoon of filling to the center of a wonton wrapper. Then, dip a finger in water and moisten all four edges.
Now, fold it into a star by bringing all 4 corners together and pinching in the sides. Press along all four seams to seal the wonton.
Continue with the remaining wontons. At this point, you can start frying them, or freeze them for later. See the recipe card for freezing instructions.
Fry the Jalapeno Popper Wontons
Heat your cooking oil to 375℉ in a countertop deep fryer, a deep wok, or a Dutch oven. Then, fry the jalapeno popper wontons, a few at a time, until golden and crispy. About 3 minutes.
A spider strainer is a helpful tool for frying wontons. You need to constantly stir and flip them as the fry.
Place the fried jalapeno wontons in a paper towel-lined bowl and allow them to cool slightly.
Serve them warm with sweet chili sauce for dipping.
How to serve Jalapeno Popper Wontons
- Serve these as an appetizer with your favorite Chinese, Japanese, or Thai dinner.
- Make a sampler platter for a fun dinner or a party spread. Try serving them with other appetizers such as sliders, wings, egg rolls, or your favorite dips.
- Make them for a party. They’re a great snack to serve at a Superbowl party.
More Easy AppetizersPrint
Jalapeno Popper Wontons
Crispy fried jalapeno popper wontons filled with jalapenos and cream cheese and dipped in Thai sweet chili sauce. Like spicy crab rangoons!
- Prep Time: 35 minutes
- plus 1 hour to soften the cream cheese:
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: about 50 wontons 1x
- Category: Appetizer
- Method: Fry
- Cuisine: American
- 8 ounces cream cheese, softened to room temperature
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 2 green onions (white and light green parts only)
- 2 fresh jalapenos
- 1 pack of wonton wrappers
- water to seal the wontons
- 2 quarts oil for deep frying (peanut, canola, or vegetable)
- bottled sweet chili sauce*
Make the filling:
- Add the cream cheese, sugar, and salt to a mixing bowl.
- Thinly slice the white and light green parts of the green onions and add the sliced onions to the mixing bowl.
- Remove the seeds and ribs from the jalapenos, then finely chop them. Add them to the mixing bowl.
- Stir the cream cheese mixture with a wooden spoon until everything is well combined.
Fill and shape the wontons:
- Lay a wonton wrapper on your work surface and place a heaping teaspoon of filling in the middle.
- Dip a finger in the water and run it along all 4 edges of the wrapper to lightly moisten.
- Bring the corners together in a star shape. Shape and press along the seams to seal.
- Repeat with the remaining wontons.
- Fry them or freeze them for later.*
Fry the jalapeno popper wontons:
- Heat the oil to 375℉ in a heavy wok, a Dutch oven, or a countertop deep fryer. If you’re not using a countertop fryer, you’ll need an instant-read thermometer to check the oil temperature.
- Add a few wontons to the hot oil. Be careful not to overcrowd the pan.
- Use a spider tool to constantly flip and gently stir to evenly cook the jalapeno popper wontons.
- Cook until all sides are golden brown and crispy. This will take about 3 minutes.
- Place them in a paper towel-lined bowl to cool slightly. Serve with sweet chili sauce.
*How to Freeze Wontons: Fill and shape the wontons, but do not fry them. Lay them on a sheet pan in a single layer and place it in the freezer. Once frozen solid, transfer them to a gallon-sized zipper bag. Label and return to the freezer. Store in the freezer for up to 3 months. When ready to cook, follow the directions for frying jalapeno popper wontons.
*I like Mae Ploy brand sweet chili sauce. It’s easy to find in most grocery stores.
The nutritional information includes 2 teaspoons of sweet chili sauce per serving.
- Serving Size: 3 wontons
- Calories: 195
- Sugar: 7.1 g
- Sodium: 196.4 mg
- Fat: 10.7 g
- Carbohydrates: 21.6 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 15.6 mg
Keywords: jalapeno puffs