In a small bowl, whisk together the egg and a teaspoon of water.Scoop 1 teaspoon of the jalapeno-cream cheese filling into the center of each wonton wrapped.Lay a few wontons out on a cutting board and place a wet paper towel over the remaining wonton wrappers to keep them from drying out.Add the Worcestershire sauce, diced Jalapenos, chopped bacon and shredded cheddar cheese and beat until well-combined.In a large bowl, beat together the cream cheese, sour cream, salt and pepper until cream cheese is well-whipped and soft.ensure your hot oil is very hot (about 350F) before starting to fry the wontons to preven the wontons from absorbing too much oil.ensure that all edges of the wontons are well-sealed to prevent the filling from leaking out and burning in the hot oil.don’t overfill the wontons as that will possibly cause them to crack when folded or not seal completely.keep the wonton wrappers moist as they wait to be filled and wrapped by placing a wet paper towel over them (this prevents them from cracking).If you’ve never made wontons before, they are incredibly easy! The most important things to keep in mind when making wontons are: Either way, the jalapenos, cheese, bacon and seasonings make for a flavorful filling. The jalapeno popper filling can be adjusted to your personal heat preferences by either discarding the jalapeno popper seeds or leaving them in. These jalapeno popper wontons have that perfect crispy exterior that gives way to a creamy, soft filling when bitten into. I’ve been craving them ever since so I decided to try my hand at making them from scratch – in a much bigger batch! They were so good – but the bag was entirely too small and they were the first appetizer of the night to disappear.

We hit up the grocery store right before and grab whatever frozen appetizers look enticing, and last movie night I grabbed a very overpriced bag of jalapeno popper wontons. Every couple months or so, our family has an appetizers and movie marathon night.

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