why make this recipe
Mini Jalapeño Popper Egg Rolls are a fun and tasty twist on a classic favorite. They combine the creamy texture of jalapeño popper filling with the crunchy goodness of an egg roll. These bites are perfect for parties, game day snacks, or just a cozy night in. Plus, they’re easy to make and incredibly satisfying!
how to make Mini Jalapeño Popper Egg Rolls
Ingredients:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced
- 12 egg roll wrappers
- 1/2 cup cooked bacon bits
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Directions:
- In a medium bowl, mix together the cheddar cheese and bacon bits.
- In a separate bowl, combine the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a bit of water to help seal.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with the remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the skillet.
- Fry each egg roll for about 2-3 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
how to serve Mini Jalapeño Popper Egg Rolls
These egg rolls taste best when fresh and hot. Serve them with your favorite dipping sauce, such as ranch dressing or spicy mayo. They’re a great snack or appetizer for any occasion.
how to store Mini Jalapeño Popper Egg Rolls
If you have leftover egg rolls, store them in an airtight container in the fridge. They can last for about 3-4 days. To enjoy them again, reheat them in the oven or air fryer for a few minutes until warm and crispy.
tips to make Mini Jalapeño Popper Egg Rolls
- Make sure your cream cheese is softened for easy mixing.
- Don’t overfill the egg roll wrappers; this will help prevent them from bursting open while frying.
- Keep the oil at the right temperature for best frying results.
variation
You can customize this recipe by adding other ingredients like black olives, corn, or cream cheese with herbs. You can also make a vegetarian version by leaving out the bacon.
FAQs
Can I bake these egg rolls instead of frying them?
Yes, you can! Brush them lightly with oil and bake at 400°F for about 15-20 minutes or until they are golden and crispy.
Can I make these egg rolls ahead of time?
Yes, you can prepare the egg rolls and store them in the fridge before frying. Just be sure to fry them right before serving for the best texture.
What can I dip these egg rolls in?
They go great with ranch dressing, spicy mayo, or even guacamole! Feel free to experiment with different sauces to find your favorite pairing.
Mini Jalapeño Popper Egg Rolls
Ingredients
Method
- In a medium bowl, mix together the cheddar cheese and bacon bits.
- In a separate bowl, combine the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a bit of water to help seal.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with the remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the skillet.
- Fry each egg roll for about 2-3 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]