Mini Jalapeño Popper Egg Rolls
These Mini Jalapeño Popper Egg Rolls are crispy, golden, and filled with a creamy blend of cream cheese, cheddar, bacon, and spicy jalapeños. They're the perfect bite-sized appetizer for game day, parties, holidays, or any gathering, and can be fried or air fried for a delicious crowd-pleasing snack.
Equipment
- mixing bowls
- Large skillet or Dutch oven
- tongs
- paper towels
- measuring cups and spoons
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
Instructions
- In a medium bowl, combine the shredded cheddar cheese and cooked bacon bits. In a separate bowl, mix the softened cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper until smooth.
- Lay an egg roll wrapper on a flat surface in a diamond shape. Place 1 tablespoon of the cheddar-bacon mixture in the center, then top with 1 tablespoon of the cream cheese mixture. Brush the edges with water.
- Fold the bottom corner over the filling, fold in both sides, and roll tightly into a cylinder. Repeat with the remaining wrappers and filling.
- Heat 1–2 inches of vegetable oil in a large skillet to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side until golden brown and crispy.
- Transfer the egg rolls to a paper towel-lined plate to drain excess oil.
- Serve hot with ranch dressing or your favorite dipping sauce. For air frying, lightly brush the egg rolls with oil and cook at 400°F for 8–10 minutes, turning halfway through.
Notes
For milder egg rolls, remove all jalapeño seeds before chopping. Add extra jalapeños or cayenne pepper for more heat. These egg rolls can also be cooked in the air fryer at 400°F for 8–10 minutes, turning halfway through. Serve with ranch dressing, spicy mayo, or your favorite dipping sauce.