Mini Jalapeno Popper Egg Rolls Recipe
If you’re craving a handheld snack that’s absolutely bursting with creamy cheese, smoky bacon, and a hint of jalapeño heat, Mini Jalapeno Popper Egg Rolls are about to become your new obsession. Imagine all the irresistible flavors of a jalapeño popper, but wrapped up in a crunchy, golden egg roll — perfect for parties, game days, or anytime you want to wow your friends and family. With their gooey center and crisp exterior, these egg rolls disappear fast, so don’t be surprised if you end up making a double batch!
Ingredients You’ll Need
Every ingredient in Mini Jalapeno Popper Egg Rolls has a purpose, adding flavor, texture, or a pop of color to each bite. The magic happens when creamy, spicy, and savory come together in a crunchy wrapper — you’ll be amazed how these simple staples create such a crave-worthy snack!
- Egg roll wrappers: These crisp up perfectly, providing the ideal vessel for the cheesy filling.
- Cream cheese (8 ounces, softened): This is the creamy backbone, giving the filling its signature richness and melt-in-your-mouth texture.
- Shredded cheddar cheese (1 cup): Adds bold, classic cheesy flavor and a beautiful yellow hue inside each roll.
- Jalapeños (4, seeded and finely chopped): For that perfect, punchy level of heat — adjust the amount to make it milder or spicier!
- Cooked bacon (4 slices, crumbled): Smoky, salty bits of goodness that make everything taste better.
- Green onions (2, thinly sliced): They add freshness and a subtle bite, balancing the richness.
- Garlic powder (1 teaspoon): Just enough savory depth to make the flavors pop.
- Onion powder (1 teaspoon): Enhances the green onion and adds that classic popper flavor base.
- Vegetable oil (for frying): Use enough for deep frying; it ensures the egg rolls get ultra crispy and golden.
- Ranch dressing or sour cream (for dipping): Cool, creamy dips that bring out the cheesy, spicy filling.
How to Make Mini Jalapeno Popper Egg Rolls
Step 1: Make the Filling
Start by combining all the good stuff: cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, green onions, garlic powder, and onion powder. Mix everything in a medium bowl until the filling is thoroughly blended and speckled with bacon and jalapeño bits. This mixture should look creamy and inviting — and you’ll probably want to sneak a taste right away!
Step 2: Prepare the Egg Roll Wrappers
Lay out an egg roll wrapper on a clean, dry surface with one corner pointed toward you, like a diamond. This makes it super easy to roll and seal them tightly, ensuring the filling stays right where it belongs.
Step 3: Fill and Roll
Spoon about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling snugly, then tuck in the side corners to encase the filling. Roll it up tightly all the way to the last corner. To seal, dip your finger in water and moisten the edge — this helps keep everything together while frying.
Step 4: Repeat
Keep rolling until all wrappers and filling are used up. By the end, you’ll have a little army of Mini Jalapeno Popper Egg Rolls ready for frying. If you’re making a big batch, cover the finished rolls with a damp towel to keep the wrappers from drying out.
Step 5: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or heavy pot. Use a thermometer if you have one — you’ll want that oil nice and steady at 350°F (175°C) for perfectly crispy results.
Step 6: Fry the Egg Rolls
Carefully place a few egg rolls at a time in the hot oil, making sure not to overcrowd the pan. Fry them for 2–3 minutes, turning occasionally, until they’re deeply golden and crackling with crispiness. Use a slotted spoon to lift them out and drain on a plate lined with paper towels.
Step 7: Serve Warm
Once your Mini Jalapeno Popper Egg Rolls are beautifully browned and cool just enough to handle, plate them up and get ready for some serious dipping! Serve with ranch or sour cream while they’re still warm and melty in the middle.
How to Serve Mini Jalapeno Popper Egg Rolls
Garnishes
Amp up the presentation by sprinkling your Mini Jalapeno Popper Egg Rolls with a pinch of extra green onions, a dusting of smoked paprika, or even some extra crisped bacon bits for that ultimate pub snack flair. A little color goes a long way!
Side Dishes
These egg rolls are the life of any party platter, but they’re also delicious alongside crisp celery sticks, simple salads, or crispy fries. Their bold flavors pair especially well with cooling sides that balance a touch of jalapeño heat.
Creative Ways to Present
Arrange Mini Jalapeno Popper Egg Rolls on a large platter with ramekins of ranch, sour cream, or even sweet chili sauce for dipping. For a dramatic effect, serve them standing upright in a tall glass or mug lined with parchment — it keeps things casual and fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store completely cooled Mini Jalapeno Popper Egg Rolls in an airtight container in the fridge for up to three days. They’ll keep their flavor and can be easily crisped up again with the right reheating method.
Freezing
For make-ahead magic, assemble the egg rolls but don’t fry them. Place them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When the craving hits, fry directly from frozen (adding a minute or two to the cook time) for ultimate convenience.
Reheating
To revive that fresh-from-the-fryer crunch, reheat leftover egg rolls in a 375°F oven or air fryer for about 8–10 minutes. Avoid the microwave if possible — it softens the wrapper and you’ll miss out on that seriously satisfying crisp.
FAQs
Can I make Mini Jalapeno Popper Egg Rolls ahead of time?
Absolutely! You can prep and roll them up to a day ahead and store them in the fridge, tightly covered. Fry just before serving for that wonderful crunch.
How spicy are these egg rolls?
With four jalapeños and no seeds, Mini Jalapeno Popper Egg Rolls are moderately spicy — just enough to wake up your tastebuds. For extra heat, leave in some seeds, or use fewer peppers for a milder snack.
Can I bake these instead of frying?
Yes, you definitely can! Place egg rolls on a lined baking sheet, spray or brush with oil, and bake at 425°F for about 15–18 minutes. They’ll turn out crispy on the outside, though the texture is a bit lighter than deep frying.
Are there gluten-free options?
Totally! Just use gluten-free egg roll wrappers, which are available at many specialty and health food stores. The filling itself is naturally gluten-free and just as delicious.
What’s the best dip for serving?
Classic ranch dressing or cool sour cream are both irresistible with Mini Jalapeno Popper Egg Rolls, but don’t be afraid to get creative — spicy chipotle mayo or even a touch of honey mustard can take the flavors up a notch.
Final Thoughts
If you’re hunting for your next crowd-pleasing appetizer, these Mini Jalapeno Popper Egg Rolls are seriously tough to beat. They combine everything you love about cheesy, spicy snacks into one addictive, crispy bite. Give them a try and you’ll see why everyone always asks for the recipe!
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Mini Jalapeno Popper Egg Rolls Recipe
- Total Time: 25 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Mini Jalapeno Popper Egg Rolls are the perfect combination of spicy, cheesy, and crispy. They make a great appetizer for any gathering and are sure to be a hit with your guests.
Ingredients
Filling:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and finely chopped
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Others:
- 12 egg roll wrappers
- Vegetable oil, for frying
- Ranch dressing or sour cream, for dipping
Instructions
- Filling Preparation: In a medium bowl, mix together the cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, green onions, garlic powder, and onion powder until well combined.
- Rolling: Lay one egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly, sealing the edge with a little water. Repeat with remaining wrappers and filling.
- Frying: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serving: Serve warm with ranch dressing or sour cream.
Notes
- Adjust the number of jalapeños to control the heat level.
- For a lighter option, bake the egg rolls at 425°F (220°C) for 15-18 minutes until crispy.
- These egg rolls can be made ahead and frozen before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
