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
Scale
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
