Pin it These bite-sized egg rolls combine the bold flavors of jalapeño poppers with the satisfying crunch of fried wrappers. The creamy cheese filling balances the heat from fresh jalapeños, while golden, crispy exterior delivers perfect texture in every bite.
The first time I brought these to a Super Bowl party, my friend Sarah literally hid the plate in the kitchen so she could take the last six home. Now they show up on text requests at least twice a month.
I accidentally discovered that mini wrappers create way more surface area for crunch than full-sized ones. Now I will never go back to the big versions, and neither will anyone who tries them.
Ingredients
- Cream cheese: Let it soften completely at room temperature so the filling mixes into something smooth and creamy without any annoying lumps
- Cheddar and Monterey Jack: The combination gives you sharp flavor plus that perfect melt factor that stretches when you bite into the hot filling
- Fresh jalapeños: Dicing them small creates those little pockets of heat throughout the cheese mixture instead of one overwhelming spicy bite
- Green onions: They add a mild onion flavor and bright pop of color that cuts through the rich cheese
- Garlic powder and smoked paprika: These give the filling a background layer of savory depth that people notice but cannot quite identify
- Mini egg roll wrappers: The smaller size creates more crispy edges and makes them easy to eat in just two bites
- Beaten egg: The essential glue that keeps those rolls tight during frying so the filling stays inside where it belongs
Instructions
- Mix the filling:
- Combine the softened cream cheese, shredded cheeses, jalapeños, green onions, garlic powder, smoked paprika, salt, and pepper in a medium bowl until smooth and evenly blended.
- Fill the wrappers:
- Place an egg roll wrapper on your work surface with one corner pointing toward you, then spoon about one tablespoon of filling onto the lower third.
- Roll them up:
- Fold the bottom corner over the filling, fold in both sides, then roll tightly upward and seal the final corner with a bit of beaten egg.
- Heat the oil:
- Pour vegetable oil about 5 centimeters (2 inches) deep in a large skillet or Dutch oven and bring it to 180°C (350°F).
- Fry until golden:
- Cook the egg rolls in batches, turning them occasionally, until they are golden brown and crispy, about 2 to 3 minutes per batch.
- Drain and serve:
- Lift them out with a slotted spoon, let the excess oil drip off, and drain on paper towels before serving them warm.
Pin it My brother-in-law waited in the kitchen next to the frying pan one Thanksgiving, snagging them fresh from the oil until we had to start an emergency second batch.
Making These Ahead
You can assemble the egg rolls up to six hours before frying and keep them covered in the refrigerator. Just place them in a single layer on a baking sheet lined with parchment paper so they do not stick together.
Baking Instead of Frying
Brush the assembled egg rolls lightly with vegetable oil and bake them at 200°C (400°F) for 15 to 18 minutes, turning them halfway through. They will not get quite as crispy as fried, but they still satisfy the craving.
Serving Suggestions
These disappear fastest when you set up a simple dipping station alongside the platter. The cool, creamy contrast against the hot crispy wrapper is what makes people hover around the serving table.
- Classic ranch dressing always works
- Sriracha mayo for extra heat lovers
- A simple garlic aioli if you want to feel fancy
Pin it Every time I make these for a gathering, someone asks for the recipe before they have even finished their second one.
Recipe FAQs
- → Can I bake these instead of frying?
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Yes, brush the assembled egg rolls with oil and bake at 200°C (400°F) for 15–18 minutes, turning halfway through for even browning.
- → How spicy are these egg rolls?
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The heat level is moderate since the jalapeños are seeded. Leave some seeds in the filling or add cayenne if you prefer extra spice.
- → Can I make these ahead of time?
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Assemble the egg rolls up to a day ahead and refrigerate. Fry just before serving for the crispiest texture.
- → What dipping sauces work well?
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Ranch dressing, sour cream, or salsa are classic choices. A spicy mayo or garlic aioli also complements the flavors nicely.
- → Where can I find mini egg roll wrappers?
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Most Asian grocery stores carry mini wrappers. If unavailable, cut standard egg roll wrappers into quarters or use wonton wrappers.
- → How should I store leftovers?
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Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) to restore crispness.
