Description
These Mini Jalapeño Popper Egg Rolls are quick, crunchy bites packed with creamy, cheesy goodness and a spicy kick, perfect for any gathering.
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened (Keep at room temperature for easy mixing.)
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced (Adjust seeds for desired spiciness.)
- 1/2 cup cooked bacon bits (Chop small for even distribution.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Wrapping and Cooking
- 12 egg roll wrappers
- Vegetable oil for frying (1-2 inches for frying.)
Instructions
Preparation
- In a medium bowl, mix together the cheddar cheese and bacon bits.
- In a separate bowl, combine the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a bit of water to help seal.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with remaining wrappers and filling.
Cooking
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the skillet.
- Fry each egg roll for about 2-3 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 375°F for 8-10 minutes for best results. You can also freeze them before frying for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer, Snack
- Cuisine: American, Tex-Mex