Go Back
ating

Mini Jalapeño Popper Egg Rolls: A Spicy Twist on a Classic Snack

Crispy, cheesy, and packed with a spicy kick, these Mini Jalapeño Popper Egg Rolls take the classic appetizer to the next level! Combining cream cheese, cheddar, jalapeños, and crispy bacon, this recipe is perfect for parties, game nights, or whenever you're craving a crunchy, flavorful
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 mini egg rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Ingredients Method Notes

Ingredients
  

Filling Ingredients:
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 4 jalapeños seeded & diced
  • 1/2 cup cooked bacon bits
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For Wrapping & Frying:
  • 12 egg roll wrappers
  • Vegetable oil for frying

Method
 

Prepare the Filling:
  1. In a mixing bowl, combine cream cheese, shredded cheddar, diced jalapeños, and cooked bacon bits.
  2. Add garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Assemble the Egg Rolls:
  1. Lay an egg roll wrapper on a clean surface in a diamond shape.
  2. Place 1-2 tablespoons of the filling in the center.
  3. Fold the bottom corner over the filling, tuck it in, then fold in the left and right corners.
  4. Roll tightly and seal the top corner with water or egg wash.
Fry Until Golden & Crispy:
  1. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  2. Fry 3-4 egg rolls at a time for 2-3 minutes per side until golden brown.
  3. Remove and drain on a paper towel-lined plate.
Serve & Enjoy:
  1. Serve hot with dipping sauces like ranch, sour cream, or spicy sriracha mayo.
  2. Garnish with extra bacon bits or chopped parsley.

Notes

  • Adjust the spice level by using fewer jalapeños or swapping them for mild green chilies.
  • Bake instead of frying by brushing with oil and baking at 400°F (200°C) for 15-20 minutes, flipping halfway.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in an air fryer at 375°F (190°C) for 5-7 minutes.
  • Freeze uncooked egg rolls and fry from frozen, adding 1-2 extra minutes.