Why Make This Recipe
If you’re looking for a delicious snack or appetizer, Mini Jalapeño Popper Egg Rolls are a great choice. They blend the creamy flavor of cheese with the spicy kick of jalapeños, all wrapped up in a crispy shell. Perfect for parties, game days, or just a tasty treat at home, these egg rolls are easy to make and even easier to eat!
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 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
Serve these egg rolls hot with your favorite dipping sauces! Ranch dressing, sour cream, or a spicy salsa can enhance their flavor even more. Place them on a platter and watch them disappear!
How to Store Mini Jalapeño Popper Egg Rolls
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F until warmed through for the best crispiness.
Tips to Make Mini Jalapeño Popper Egg Rolls
- Make sure your oil is hot enough before frying to ensure a crispy texture.
- Don’t overfill the egg roll wrappers; a tablespoon of filling is usually perfect.
- If you prefer a milder flavor, use less jalapeño or omit them entirely.
Variation
Feel free to add different ingredients! You can include black beans, corn, or even different types of cheese to suit your taste.
FAQs
1. Can I bake these egg rolls instead of frying them?
Yes! You can brush them with a little oil and bake them at 400°F for about 20 minutes, flipping halfway through.
2. Can I freeze Mini Jalapeño Popper Egg Rolls?
Yes! You can freeze them before frying. Just make sure to separate them with parchment paper in a freezer bag. When ready, fry them from frozen; they may take a couple of extra minutes.
3. What can I serve with these egg rolls?
You can serve them with dipping sauces like ranch, guacamole, or a spicy mayonnaise. Plenty of options to choose from!
Mini Jalapeño Popper Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Crispy egg rolls filled with creamy cheese and spicy jalapeños, perfect for parties or as a tasty snack.
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
Instructions
- 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 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
Serve hot with your favorite dipping sauces like ranch dressing or salsa. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Keywords: jalapeño poppers, egg rolls, appetizer, party snacks, spicy snacks