Mini Jalapeño Popper Egg Rolls
Crispy, cheesy mini jalapeño popper egg rolls that are perfect for parties and gatherings. These bite-sized delights feature a melty filling of cream cheese and cheddar, all wrapped in a crunchy shell.
Ingredients
For the Filling
- 8 oz Cream cheese, softened Use full-fat for the best texture.
- 1 cup Shredded cheddar cheese Freshly shredded for best melt.
- 2 medium Fresh jalapeños, diced Remove seeds for milder heat.
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1/2 tsp Pepper
For Wrapping and Frying
- 12 pieces Egg roll wrappers Look for fresh in the refrigerated section.
- Oil as needed for frying Heat to 350–375°F.
- 1 cup Zesty dipping sauce Optional, for serving.
Instructions
Preparation
- In a bowl, combine softened cream cheese and shredded cheddar. Stir in diced jalapeños, garlic powder, onion powder, salt, and pepper.
- Taste for seasoning and adjust if necessary.
Filling & Wrapping
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place a spoonful of filling in the center.
- Moisten the edges with water, fold up the bottom corner, tuck in the sides, and roll tightly to seal.
Frying
- Heat oil in a deep pan to 350–375°F (175–190°C).
- Fry egg rolls in batches until golden brown, about 3–4 minutes per side.
Serving
- Remove cooked egg rolls and drain on paper towels. Serve hot with zesty dipping sauce on the side.
Notes
For best results, keep the oil temperature steady while frying. Serve immediately for optimal crispness.