Description
Mini Jalapeño Popper Egg Rolls: Spicy jalapeños and creamy cheese wrapped in crispy egg rolls. Quick, crowd-pleasing appetizer!
Ingredients
Scale
- 24 square egg roll wrappers
- 8 oz cream cheese, softened
- 4 oz sharp cheddar cheese, shredded
- 4 oz pepper jack cheese, shredded
- 6–8 jalapeño peppers
- 4 slices bacon, cooked crisp and crumbled
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- Vegetable oil for frying
- Small bowl of water
Instructions
- Step 1: Prepare the filling In a medium bowl, combine the softened cream cheese, shredded cheddar, and pepper jack cheese. Mix until well incorporated. Add the garlic powder, onion powder, and cumin, stirring until evenly distributed throughout the cheese mixture.
- Step 2: Prepare the jalapeños Wearing gloves, cut the jalapeño peppers in half lengthwise and remove stems. For a milder flavor, remove all seeds and white membranes; for more heat, leave some intact. Dice the peppers into small pieces (about ¼-inch/6mm). Add to the cheese mixture along with the crumbled bacon and chopped green onions. Fold everything together until well combined.
- Step 3: Assemble the egg rolls Place an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Scoop about 1 tablespoon of filling and place it in the center of the wrapper. Dip your finger in water and moisten the top two edges of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper up toward the top corner, creating a tight cylinder. Press gently along the seam to seal. Place seam-side down on a parchment-lined tray.
- Step 4: Prepare for frying In a deep skillet or Dutch oven, heat oil to 350°F (175°C). Line a plate with paper towels for draining the fried egg rolls. Prepare a cooling rack placed over a baking sheet if you want extra-crispy results.
- Step 5: Fry the egg rolls Carefully lower 4-5 egg rolls into the hot oil, being careful not to crowd the pan. Fry for 2-3 minutes, turning occasionally until all sides are golden brown and crispy. The filling should be hot and melty inside. Remove with a slotted spoon or spider strainer and place on paper towels to drain excess oil. Transfer to the cooling rack after initial draining if desired.
- Step 6: Serve Allow the Mini Jalapeño Popper Egg Rolls to cool slightly before serving—about 3-5 minutes. The filling will be extremely hot right after frying. Serve with ranch dressing, sriracha mayo, or avocado crema for dipping.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Americaine
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 calories
- Sugar: 1 gram
- Sodium: 250 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 25 mg
Keywords: Mini Jalapeño Popper Egg Rolls