Mini Jalapeño Popper Egg Rolls 🌶️🔥
A crispy, creamy, spicy twist on classic egg rolls—stuffed with jalapeño popper filling for the ultimate game-day snack or party appetizer!
Ingredients (Makes ~24 mini egg rolls)
Filling:
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese (or pepper jack for extra heat)
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4–5 jalapeños, finely diced (seeds removed for milder heat)
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp smoked paprika
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4 strips cooked bacon, crumbled (optional but recommended!)
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Salt & pepper to taste
Wrappers & Fry:
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24–30 egg roll wrappers (or wonton wrappers for smaller bites)
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1 egg, beaten (for sealing)
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Oil for frying (vegetable or peanut oil)
Dipping Sauce (Optional):
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½ cup ranch dressing + 1 tbsp hot sauce
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OR sweet chili sauce for contrast
Instructions
1. Make the Filling:
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In a bowl, mix cream cheese, cheddar, diced jalapeños, spices, and bacon (if using) until fully combined. Taste and adjust seasoning.
2. Fill & Roll:
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Lay an egg roll wrapper diagonally. Place 1 tbsp filling near the bottom corner.
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Fold bottom corner over filling, then fold sides inward. Roll tightly, sealing the edge with beaten egg.
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Repeat until all filling is used.
3. Fry to Crispy Perfection:
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Heat 1–2 inches of oil in a deep pan to 350°F (175°C).
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Fry rolls in batches for 2–3 minutes, turning until golden brown. Drain on paper towels.
4. Serve Hot:
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Pair with ranch, hot sauce, or sweet chili dipping sauce.
Air Fryer Option:
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Spray rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Pro Tips:
✔ Glove warning! Handle jalapeños carefully (or use a spoon to scrape seeds).
✔ Shortcut: Use pre-shredded cheese and pre-cooked bacon.
✔ Make ahead: Freeze unbaked rolls, then fry straight from frozen (add 1–2 extra minutes).
Why These Rock:
🔥 Creamy + crunchy + spicy = addictive texture!
🔥 Bacon adds smoky depth (but they’re still great without it).
🔥 Mini size = perfect for sharing (or not…).
Great for: Tailgates, Super Bowl, or spicy snack cravings! Would you bake or fry yours? 😏