Mini Jalapeño Popper Egg Rolls (Printable)

Crispy wrappers filled with spicy jalapeño cream cheese blend. Ideal party appetizer.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - ½ cup shredded Monterey Jack cheese
04 - 4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, finely sliced
06 - ½ tsp garlic powder
07 - ¼ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Assembly

10 - 20 mini egg roll wrappers
11 - 1 large egg, beaten for sealing

→ For Frying

12 - Vegetable oil for deep frying

# Directions:

01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until smooth and well combined.
02 - Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 1 tablespoon of filling onto the lower third of the wrapper.
03 - Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Do not overcrowd the pan.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm, optionally with ranch or your favorite dipping sauce.

# Expert Tips:

01 -
  • That impossibly crispy wrapper shatters around gooey melted cheese in a way that makes people reach for seconds before realizing it
  • The cream cheese tames the jalapeño heat just enough so even sensitive eaters keep coming back
02 -
  • Crowding the pan drops the oil temperature dramatically and makes soggy egg rolls instead of crispy ones
  • The oil needs to stay at 180°C (350°F) or the wrappers will absorb too much grease and become heavy
03 -
  • Keep a bowl of water handy to wipe your fingers between rolling, as the egg wrapper gets sticky quickly
  • Let the fried egg rolls cool for at least two minutes so the cheese sets slightly and does not burn anyone

Go back