Mini Jalapeño Popper Egg Rolls
Crunchy and creamy mini jalapeño popper egg rolls filled with cheddar, bacon, and cream cheese, perfect for snacking or entertaining.
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.
Notes
For a vegetarian version, omit bacon and add 1/4 cup chopped roasted red pepper or toasted walnuts for texture. Store cooled egg rolls in an airtight container for up to 3 days. Fry from frozen takes longer; add 1–2 minutes per side.