In only 15 minutes, you can make these Savory Appetizer Cones that are perfect for any occasion. Use them to make anything from snacks to appetizers. Stuffed with anything from sweets to savory fillings.
In Puerto Rico, these Savory Appetizer Cones are super popular to make for gatherings and celebrations. We call them barquilla de entremeses.
These can be made with the Puerto Rican empanada dough. You can also save yourself the trouble and mess and just make my version, made with eggroll wrappers.
These are very popular and a convenient way to serve food on top of other edible foods, just like the Puerto Rican plantain cups. You can stuff them with a 5-layer dip.
You can serve with sweet recipes like the passion fruit sorbet recipe, or just stuff them with fruits.
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Why This Recipe Works
This can be served along with different recipes like:
- Dips: Mexican dip.
- Seafood: garlic sauce shrimp.
- Chicken: garlic butter chicken.
- Beef: simple ground beef.
Recipe Ingredients
- Eggroll wrappers- Make sure you get eggroll wrappers and don’t confuse them with wonton wrappers or spring roll wrappers.
- Water & cornstarch- The water and cornstarch are used only as a glue. This is so the cone doesn’t open when frying.
How to Make Savory Appetizer Cones
- Photo 1: The first step is to cut each eggroll sheet. What I like to do is to take 5 sheets and cut them at the same time; this way, I can cut them quickly. First, put the sheets together and cut them evenly into 2 pieces. Then put those pieces together and cut into 4 strips.
- Photo 2: Mix the water and cornstarch to make a slurry. Then, for this stage, you need a horn mold because it will make the job cleaner and easier. Moisten each wrapper strip on one side. Start wrapping the strip around the smallest part of the mold, making sure that each wrap sits on the previous one. Repeat until done.
- Photo 3: In a large pan over medium-high heat, you need to add the oil. It should be enough oil to cover at least half of the cone. Then you want to almost flash fry the cones because they brown really fast. You need to cook them for 20 – 30 seconds per side. But you have to keep an eye on them.
- Photo 4: Then you need to wait for the cone to cool to release it from the mold. The cone might be cool, but remember that the mold is made out of metal, and it still might be hot, so be careful.
Recipe Tips
- While the best way of making these cones is using a mold, you can try making your own with foil.
- The best way to store them is in an airtight container or a freezer bag because if you leave them out in the open, they become stale.
Common Questions
Yes, the cones can be baked, but they taste different then when they’re fried.
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Savory Appetizer Cones
Ingredients
- 10 sheets eggroll wrappers
- 2 tablespoons water
- 1 tablespoon cornstarch
- 3-4 cups oil
Instructions
- Cut each eggroll wrapper into 8 pieces. The easier way to do this is to cut each sheet in half. Put both cuts together and cut them into 4 pieces. Then, mix the water with the cornstarch and set it aside.
- Then, roll 4 pieces of the eggroll wrapper around a horn mold. Slightly wet your fingers in the cornstarch solution and wet a strip of the wrapper. Start wrapping the strip on the smallest part of the mold. Repeat the same process with all the strips. Each new strip should be wrapped around about the middle of the previous strip. Repeat the whole process until finished.
- In a large pan, add your oil over medium-high heat. Add your molds to the hot oil and cook the wrappers for 20-30 seconds per side. Repeat the process to quickly put them in the oil, flip them, and remove the molds from the oil because they brown very fast. Use a cooking tong to remove the mold so it can be easier to drain the oil from the mold.
- Let the cones cool for at least 5 minutes. Then, gently you need to turn the mold to release the cone. Repeat this process with all the cones. Store or serve and enjoy.
Recipe Notes
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
Katy says
What a genius idea!! I can’t wait to serve these for my next party. Any idea how far in advance I can make these? A day or two before?