Pin It These handheld appetizers combine the best of jalapeño poppers with crispy egg roll wrappers. The filling blends softened cream cheese with sharp cheddar and Monterey Jack, creating a rich, creamy base for diced fresh jalapeños, green onions, garlic powder, and smoked paprika.
Each wrapper gets filled with about a tablespoon of the cheese mixture, then folded and sealed with egg before hitting hot oil. The frying process creates golden, crunchy exteriors while the interior becomes meltingly smooth and evenly heated.
The preparation comes together quickly — mix the filling, roll the wrappers, and fry in batches for 2-3 minutes each. They emerge crisp and blistered, ready to be drained and served warm. A side of ranch or your favorite dipping sauce complements the creamy-spicy filling perfectly.
For extra heat, keep some jalapeño seeds in the mix or add cayenne. Prefer baking? Brush with oil and cook at 400°F for 15-18 minutes, turning halfway through. Either method delivers that satisfying crunch and cheesy jalapeño flavor.
The first Super Bowl party I ever hosted, I completely forgot to plan appetizers until an hour before guests arrived. My neighbor saved me with a plate of jalapeño poppers, and watching my friends light up at that first spicy, creamy bite made me realize emergency snacks can become legendary traditions.
Last summer, my teenage nephew declared he hated spicy food until he tried one of these on a dare. He proceeded to eat seven in a row, eyes watering but grinning, and now specifically requests them for every family gathering.
Ingredients
- Cream cheese: Let it sit at room temperature for at least 30 minutes for the smoothest filling texture
- Cheddar and Monterey Jack: The blend creates that perfect melt while maintaining structure
- Fresh jalapeños: Seeding them removes most of the intense heat while preserving that bright pepper flavor
- Mini egg roll wrappers: These smaller portions cook more evenly and are easier to eat in one bite
- Beaten egg: The glue that keeps your rolls from unfurling in the hot oil
- Vegetable oil: Maintain 180°C for golden, crispy results without greasiness
Instructions
- Prepare the filling:
- Mix softened cream cheese, both cheeses, diced jalapeños, green onions, garlic powder, smoked paprika, salt, and pepper until completely combined and smooth.
- Fill the wrappers:
- Place a wrapper with points facing you, add one tablespoon filling to the lower third, then fold bottom corner up and tuck in sides like youre wrapping a tiny present.
- Seal and roll:
- Roll tightly upward, brush the final corner with beaten egg, and press firmly to seal it shut.
- Heat the oil:
- Pour vegetable oil into a deep skillet or Dutch oven until 5 cm deep, then heat to 180°C on medium-high heat.
- Fry until golden:
- Cook egg rolls in small batches, turning them occasionally, until they reach a deep golden brown color all over, about 2 to 3 minutes.
- Drain and serve:
- Transfer finished rolls to paper towels to drain excess oil, then serve immediately while still hot and crispy.
Pin It My friend Lisa accidentally made these without removing the jalapeño seeds once, creating the hottest batch in history. We still talk about that game night, though half the guests were chugging milk between quarters.
Making Them Ahead
You can assemble the egg rolls up to 4 hours before frying and keep them covered in the refrigerator. Place them on a parchment-lined baking sheet separated by small pieces of parchment so they dont stick together.
Baking Instead of Frying
Brush each assembled roll lightly with oil and arrange on a parchment-lined baking sheet. Bake at 200°C for 15 to 18 minutes, flipping halfway through, until theyre golden and crispy on all sides.
Serving Suggestions
Ranch dressing is the classic pairing, but I also love them with a cool avocado dip or even just plain sour cream to balance the heat.
- Set out a variety of dipping sauces so guests can choose their heat level
- Keep them warm in a 150°C oven if making a large batch
- Serve immediately after frying for maximum crunch
Pin It Theres something incredibly satisfying about pulling that first batch out of the oil, perfectly golden and ready to disappear within minutes.
Recipe FAQs
- → Can I make these ahead of time?
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Yes, assemble the egg rolls up to 24 hours in advance and refrigerate uncovered on a baking sheet. Fry just before serving for the crispiest results.
- → How do I reduce the spice level?
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Remove all seeds and membranes from the jalapeños before dicing. Substitute with milder peppers like poblano or bell pepper for less heat.
- → Can I bake these instead of frying?
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Absolutely. Brush assembled egg rolls lightly with oil and bake at 200°C (400°F) for 15-18 minutes, turning halfway through cooking for even browning.
- → What dipping sauces work well?
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Ranch dressing, sour cream, garlic aioli, or spicy mayo all complement the creamy jalapeño filling. A chipotle crema adds another layer of smoky flavor.
- → How do I store leftovers?
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Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness.
- → Can I freeze uncooked egg rolls?
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Yes, freeze assembled uncooked egg rolls in a single layer, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cooking time.
