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.
Find it online: https://yumfamilyrecipes.com/mini-jalapeno-popper-egg-rolls/
