Mini Jalapeño Popper Egg Rolls (Print Version)
Golden crispy wrappers filled with spicy jalapeños, cream cheese, cheddar, and Monterey Jack. These handheld appetizers deliver creamy heat in every bite.
# 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 Frying
12 - Vegetable oil for deep frying
# Steps:
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 fully incorporated.
02 - Position an egg roll wrapper with a corner facing you. Place approximately 1 tablespoon of filling on the lower third of the wrapper.
03 - Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 2-3 minutes per batch. Avoid overcrowding the pan.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with ranch or preferred dipping sauce.
# Expert Tips:
01 -
- These disappear faster than any other party appetizer Ive ever made
- The combination of crispy wrapper and cool, spicy filling creates the perfect texture contrast
02 -
- Overcrowding the pan drops oil temperature and makes soggy egg rolls
- A thermometer is worth it—oil too cool means greasy results, too hot burns before centers heat through
03 -
- Work quickly with wrappers as they dry out and become difficult to fold
- Double-check that all seams are well sealed before frying