why make this recipe
Mini Jalapeño Popper Egg Rolls give you the spicy, cheesy bite of a jalapeño popper in a crunchy roll. They cook fast and please a crowd. They work well as a snack, party food, or game-day treat and pair with many simple dishes like eggnog pancakes for a fun brunch mix.
introduction
This recipe mixes cream cheese, cheddar, jalapeños, and bacon into small egg rolls. You can make them ahead and fry when guests arrive. If you want other easy party ideas, try an easy deviled eggs recipe to round out the plate.
how to make Mini Jalapeño Popper Egg Rolls
Start by mixing the cheeses, bacon, and spices. Fill and roll the egg roll wrappers tight so they do not open while frying. Heat oil to the right temperature and fry a few at a time until golden brown. For larger brunch spreads, you can serve these with dishes like eggs benedict casserole.
Ingredients :
8 oz cream cheese, softened, 1 cup shredded cheddar cheese, 4 jalapeños, seeded and diced, 12 egg roll wrappers, 1/2 cup cooked bacon bits, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, Vegetable oil, for frying
Directions :
In a medium bowl, mix together the cheddar cheese and bacon bits.
In a separate bowl, combine the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
Brush the edges of the wrapper with a bit of water to help seal.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with remaining wrappers and filling.
Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the skillet.
Fry each egg roll for about 2-3 minutes on each side, or until golden brown and crispy.
Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
how to serve Mini Jalapeño Popper Egg Rolls
Serve hot and crispy. Offer dipping sauces like ranch, blue cheese, or a simple salsa. Put a few on a platter with fresh veggies for color. They make a good finger food for parties.
how to store Mini Jalapeño Popper Egg Rolls
Cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. For longer storage, freeze un-fried rolls on a tray until firm, then move to a freezer bag for up to 1 month.
tips to make Mini Jalapeño Popper Egg Rolls
Keep the filling dry so the wrappers seal well. Do not overfill each wrapper. Work quickly once oil is hot so the rolls fry crisp. If you want more flavor, use smoked bacon or add a pinch of cayenne. For other side ideas, try serving with warm garlic bread rolls.
variation (if any)
- Make them milder by leaving out the jalapeño seeds.
- Add chopped green onions for fresh flavor.
- Swap cheddar for pepper jack for more heat.
FAQs
Q: Are these very spicy?
A: They can be. Remove jalapeño seeds to lower heat. Use fewer peppers to make them mild.
Q: Can I bake instead of fry?
A: Yes. Brush rolls with oil and bake at 400°F for 12-15 minutes or until golden, turning once.
Q: How long do they take to make?
A: Prep takes about 15–20 minutes. Frying takes 10–15 minutes more, depending on batch size.
Q: Can I make them ahead and reheat?
A: Yes. Fry and cool, then reheat in a 350°F oven for 8–10 minutes to crisp them again.
Conclusion
For the original version and a step-by-step guide, see Mini Jalapeno Popper Egg Rolls – Love to be in the Kitchen.
Mini Jalapeño Popper Egg Rolls
Ingredients
Method
- In a medium bowl, mix together the cheddar cheese and bacon bits.
- In a separate bowl, combine the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a bit of water to help seal.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the skillet.
- Fry each egg roll for about 2-3 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.