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1
Preheat oven to 400 degrees F and spray a baking sheet with cooking spray.
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2
Combine the shrimp, cream cheese, and peppers in a mixing bowl thoroughly.
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3
Heres when you need to use those taste buds and tweak it if you need to.
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4
To assemble, get out an egg roll wrapper, keeping the others covered with a damp cloth to keep them from drying out.
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5
Dip your finger in water and run it along the edges of the wrapper to moisten.
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6
This is how it sticks together.
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7
Facing your workspace, you should be looking at a diamond shape.
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8
Put about a little more than a tablespoon of the filling, lengthwise, almost to the edge of the corner closest to you.
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9
Fold up the corner edge, then fold in the two side edges.
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10
Tightly but carefully, roll it up until you get to the end and the corner is sealed.
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11
Place on baking sheet and spray with cooking spray.
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12
Bake for 15-20 minutes, flipping halfway through.
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13
For the dipping sauce, whisk everything together and refrigerate until ready to use.
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14
You may be thinking that the sauce isnt necessary, but I thought it was a great addition to the whole popper-cream cheese-bacony taste.
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15
Although it has a tiny kick to it by itself, the apricot was a nice touch to the spiciness of the jalapenos and the creaminess of the cream cheese.
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16
You can always scale back on the chili garlic sauce if you want more sweet than spicy.
