Description
Mini jalapeño popper egg rolls take everything you love about classic jalapeño poppers and wrap it in a crispy, golden shell. Creamy, cheesy, and slightly spicy, these bite-sized delights are perfect for parties, game days, or snack cravings. Serve them with your favorite dipping sauce for an irresistible treat that’s crunchy on the outside and rich on the inside.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced
- 12 egg roll wrappers
- ½ cup cooked bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a bowl, combine shredded cheddar cheese and bacon bits. In a separate bowl, mix cream cheese with diced jalapeños, garlic powder, onion powder, salt, and black pepper until well blended.
- Lay an egg roll wrapper on a flat surface with one corner facing you. Add 1 tablespoon of the cheddar-bacon mixture and 1 tablespoon of the cream cheese mixture in the center.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
- Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per side.
- Remove and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
- For a healthier version, bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
- To air-fry, cook at 375°F (190°C) for 8–10 minutes, flipping once.
- Adjust the spice level by adding more or fewer jalapeños or mixing in cayenne pepper for extra heat.
- Store leftovers in an airtight container and reheat in an oven or air fryer for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American