Why You’ll Love This Recipe
These egg rolls are everything you love about jalapeño poppers but in a more snackable form. The combination of spicy jalapeños, creamy cheese, and crispy wrappers makes them the perfect finger food. They can be baked, fried, or air-fried, giving you flexibility depending on your preference. Great for game days, parties, or even as a fun weeknight appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Egg roll wrappers (mini or regular cut into halves)
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Fresh jalapeños, finely diced
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Cream cheese, softened
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Shredded cheddar cheese
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Cooked and crumbled bacon
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Garlic powder
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Onion powder
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Salt and black pepper
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Cooking oil (for frying or brushing if baking/air frying)
Directions
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In a mixing bowl, combine cream cheese, cheddar cheese, diced jalapeños, bacon, garlic powder, onion powder, salt, and pepper until smooth.
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Place a small spoonful of filling in the center of an egg roll wrapper. Fold in the sides, then roll tightly, sealing the edge with a little water.
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To fry: Heat oil in a skillet to 350°F (175°C) and fry egg rolls until golden brown, about 3–4 minutes. Drain on paper towels.
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To bake: Preheat oven to 400°F (200°C), brush egg rolls lightly with oil, and bake for 12–15 minutes, flipping halfway.
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To air fry: Brush with oil, place in the air fryer at 375°F (190°C), and cook for 8–10 minutes, turning halfway through.
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Serve hot with ranch or your favorite dipping sauce.
Servings and timing
Serves 16–20 mini egg rolls.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
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Extra Spicy: Leave in some jalapeño seeds or add hot sauce to the filling.
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Meat-Free: Omit bacon or swap with plant-based alternatives.
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Different Cheeses: Try mozzarella, pepper jack, or Monterey Jack.
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Southwest Twist: Add corn and black beans for extra texture.
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Buffalo Style: Mix in a little buffalo sauce for a tangy kick.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, crisp them in an oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes.
FAQs
Can I make these egg rolls ahead of time?
Yes, assemble them and store covered in the fridge for up to 24 hours before cooking.
Can I freeze jalapeño popper egg rolls?
Yes, freeze before cooking for best results, then fry, bake, or air fry directly from frozen.
Are these really spicy?
They have a mild kick, but you can adjust the spice level by removing seeds or adding more jalapeños.
Can I use pickled jalapeños instead of fresh?
Yes, but they’ll add a tangier flavor and softer texture.
What dipping sauces go best with these?
Ranch, chipotle mayo, sour cream, or queso dip are great options.
Can I bake them instead of frying?
Yes, baking works well and gives them a lighter crunch.
Do I need to pre-cook the jalapeños?
No, they cook enough while frying or baking.
Can I make them without bacon?
Absolutely, they’re still delicious vegetarian-style.
How do I keep egg rolls from opening while frying?
Seal edges well with water and roll them tightly.
What’s the best way to get them extra crispy?
Lightly brush with oil before baking or air frying, and don’t overcrowd the pan or basket.
Conclusion
Mini jalapeño popper egg rolls are a fun, flavorful, and crispy snack that combines the creaminess of classic jalapeño poppers with the crunch of egg rolls. Whether you fry, bake, or air fry them, they make an irresistible appetizer that’s guaranteed to wow your guests every time.
Mini Jalapeño Popper Egg Rolls
Crispy mini egg rolls stuffed with a creamy, cheesy jalapeño filling — the perfect bite-sized appetizer with a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 mini egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 12 mini egg roll wrappers (or cut large ones in half)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 fresh jalapeños, seeded and finely diced
- 2 slices cooked bacon, crumbled (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for sealing)
- Oil, for frying
Instructions
- In a mixing bowl, combine cream cheese, cheddar, mozzarella, jalapeños, bacon (if using), garlic powder, salt, and pepper until smooth.
- Place 1 tablespoon of filling in the center of each egg roll wrapper. Fold the sides in and roll tightly, sealing the edges with beaten egg.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in small batches for 2–3 minutes until golden brown and crispy. Remove and drain on paper towels.
- Serve hot with ranch, sour cream, or spicy dipping sauce.
Notes
- Can be baked at 400°F (200°C) for 12–15 minutes for a lighter option (brush with oil first).
- Air fryer method: cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Adjust jalapeños for spice level or use pickled jalapeños for a tangy twist.
