Mini jalapeño popper egg rolls are crunchy, creamy, and utterly addictive — all the smoky, spicy goodness of a jalapeño popper wrapped in a golden, crispy egg roll shell. They’re perfect for game-day snacking, casual parties, or a fun weeknight appetizer when you want something handheld and shareable. If you love crunchy, creamy bites like these Crab Rangoon egg rolls, you’ll find these mini poppers just as satisfying.
Why you’ll love this dish
This recipe turns classic jalapeño poppers into neat, bite-sized egg rolls that are easier to share and quicker to eat. The mix of cream cheese and shredded cheddar gives a silky, tangy center while bacon adds smoky crunch. Wrapping everything in egg roll wrappers creates a thinner, crispier shell than a traditional breadcrumb coating.
"Finally — a party snack that’s quick to make, keeps well, and disappears within minutes. Spicy, cheesy, and perfectly crispy."
Reasons to try it:
- Quick assembly: simple mixing and rolling, great for last-minute hosting.
- Budget-friendly: pantry staples and a little bacon go a long way.
- Crowd-pleaser: kids and adults both love them, and you can control heat.
- Versatile: easy to bake or air-fry if you want a lighter version.
How this recipe comes together
You’ll first build two complementary mixtures: a cheddar-and-bacon mix for texture and a spiced cream cheese with chopped jalapeños for the popper flavor. Spoon small amounts into egg roll wrappers, seal tightly, and deep-fry in 1–2 inches of oil at 350°F until golden. The whole process is a fast assemble-and-fry routine that yields uniform, snackable rolls.
What you’ll need
- 8 oz cream cheese, softened (room temperature for easier mixing)
- 1 cup shredded cheddar cheese (sharp cheddar adds more flavor; pepper jack for heat)
- 4 jalapeños, seeded and diced (leave some seeds if you want extra heat)
- 12 egg roll wrappers
- 1/2 cup cooked bacon bits (sub: smoked turkey bacon or chopped ham)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying (or peanut oil for higher smoke point)
Notes/substitutions:
- For a vegetarian version, omit bacon and add 1/4 cup chopped roasted red pepper or toasted walnuts for texture.
- If you prefer milder heat, use poblanos or remove all jalapeño seeds and membranes.
Step-by-step instructions
- In a medium bowl, mix the shredded cheddar and bacon bits until evenly combined. Set aside.
- In a separate bowl, beat the softened cream cheese with diced jalapeños, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasoning.
- Lay one egg roll wrapper on a flat surface with a corner pointing toward you (a diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper. Top that with about 1 tablespoon of the cream cheese-jalapeño mixture.
- Brush the wrapper edges lightly with water to seal. Fold the bottom corner up over the filling, fold in both side corners, then roll tightly to form a cylinder. Seal the final corner. Repeat with remaining wrappers and filling.
- Heat 1–2 inches of vegetable oil in a heavy skillet over medium-high heat. Use a thermometer and heat oil to 350°F.
- Carefully add a few egg rolls to the oil without overcrowding. Fry 2–3 minutes per side until golden brown and crispy. Turn gently with tongs.
- Remove egg rolls and place on a paper towel-lined plate to drain. Let cool for a minute before serving.
Safety notes: Always monitor hot oil. Keep a metal lid nearby to smother flames in case of emergency. Don’t leave frying unattended.
Best ways to enjoy it
Serve these mini popper egg rolls hot and crispy with dipping sauces that complement the creaminess and heat. Classic pairings:
- Ranch or blue cheese dressing for cooling contrast.
- Sweet chili sauce for a sticky-sweet kick.
- Honey mustard or BBQ sauce for smoky-sweet balance.
For a party platter, arrange the egg rolls on a wooden board with small bowls of dipping sauces, pickles, and sliced fresh veggies. If you want lighter dipping inspiration, check out the crispy Thai veggie spring rolls article for sauce ideas and bright flavor pairings.
Storage and reheating tips
- Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to restore crispiness.
- Freezing: Freeze uncooked, wrapped egg rolls on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months. Fry from frozen, adding 1–2 minutes per side. You can also freeze cooked egg rolls; reheat from frozen in an air fryer for best texture.
- Avoid microwaving if you want to keep them crispy; microwave reheating makes wrappers soggy.
Pro chef tips
- Work with room-temperature cream cheese. It mixes smoother and keeps the filling even.
- Keep wrappers covered with a damp towel so they don’t dry out and crack while you assemble.
- Don’t overfill. About 1 tablespoon of each filling strikes the right balance and makes sealing easier.
- Use a thermometer to maintain oil at 350°F. Oil that’s too hot burns the wrapper before the filling warms; too cool makes greasy egg rolls.
- Fry in batches and drain on paper towels; rest the basket or skillet between batches to maintain oil temperature.
- For a stronger seal, use a beaten egg wash instead of water on the wrapper edges.
Creative twists
- Vegetarian: Replace bacon with toasted pine nuts or crispy fried onions and add roasted corn for sweetness.
- Buffalo-style: Mix a tablespoon of buffalo sauce into the cream cheese and serve with blue cheese dip.
- Cheesy jalapeño: Stir in a little cream of cheddar or extra shredded cheese for an ultra-gooey center.
- Wonton wrapper shortcut: Use wonton wrappers for smaller, bite-sized poppers — reduce frying time by 30–45 seconds.
- Oven or air-fryer: Brush with oil and bake at 400°F for 10–12 minutes, flipping halfway; or air-fry at 375°F for 6–8 minutes, shaking once.
Your questions answered
Q: Can I bake these instead of frying?
A: Yes. Brush each roll lightly with oil and bake at 400°F for 10–12 minutes, flipping halfway. They won’t be as deep-fried crispy but will be golden and less oily. Air-frying at 375°F for 6–8 minutes achieves better crispiness.
Q: How can I make them less spicy for kids?
A: Remove all seeds and membranes from the jalapeños, or substitute poblano or sweet bell pepper. You can also use mild cheddar instead of pepper jack.
Q: Can I prepare these ahead of time?
A: Assemble and refrigerate for up to 24 hours before frying. For longer storage, freeze them uncooked on a tray, then transfer to a bag. Fry or bake from frozen — add a couple minutes to cooking time.
Q: Are egg roll wrappers gluten-free?
A: Most store-bought egg roll wrappers are made with wheat flour and are not gluten-free. Look for specialty gluten-free wrappers or use rice-paper wrappers for a different texture.
Q: How do I prevent the filling from leaking while frying?
A: Don’t overfill, seal edges with water or egg wash, and press firmly while rolling. Test-fry one to check sealing before frying the whole batch.
Mini Jalapeño Popper Egg Rolls
Ingredients
Filling Mixtures
- 8 oz cream cheese, softened Room temperature for easier mixing
- 1 cup shredded cheddar cheese Sharp cheddar is recommended for more flavor
- 4 pieces jalapeños, seeded and diced Leave some seeds if you want extra heat
- 1/2 cup cooked bacon bits Substitute: smoked turkey bacon or chopped ham
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For Wrapping and Frying
- 12 pieces egg roll wrappers
- Vegetable oil for frying Peanut oil can be used for a higher smoke point
Instructions
Preparation
- In a medium bowl, mix the shredded cheddar and bacon bits until evenly combined. Set aside.
- In a separate bowl, beat the softened cream cheese with diced jalapeños, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasoning.
Assembling Egg Rolls
- Lay one egg roll wrapper on a flat surface with a corner pointing toward you (a diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper. Top that with about 1 tablespoon of the cream cheese-jalapeño mixture.
- Brush the wrapper edges lightly with water to seal. Fold the bottom corner up over the filling, fold in both side corners, then roll tightly to form a cylinder. Seal the final corner.
- Repeat with remaining wrappers and filling.
Frying
- Heat 1–2 inches of vegetable oil in a heavy skillet over medium-high heat. Use a thermometer and heat oil to 350°F.
- Carefully add a few egg rolls to the oil without overcrowding. Fry 2–3 minutes per side until golden brown and crispy. Turn gently with tongs.
- Remove egg rolls and place on a paper towel-lined plate to drain. Let cool for a minute before serving.