Mini Jalapeño Popper Egg Rolls (Print Version)
Golden crispy rolls stuffed with cream cheese, cheddar, and fresh jalapeños. A spicy, creamy handheld snack perfect for sharing.
# Recipe Ingredients:
→ 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 teaspoon garlic powder
07 - ¼ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Assembly
10 - 20 mini egg roll wrappers
11 - 1 large egg, beaten
→ 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 the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Do not overcrowd the pan.
06 - Remove egg rolls with a slotted spoon and drain on paper towels. Serve warm with ranch or your favorite dipping sauce.
# Expert Advice:
01 -
- These come together faster than you can order takeout, and everyone will think you spent hours perfecting them
- The filling can be prepped ahead, so you are just minutes away from hot, crispy snacks when guests arrive
02 -
- Overcrowding the oil drops the temperature fast, leading to soggy, greasy egg rolls instead of crispy ones
- Make sure the oil is hot enough before you start frying, or the wrappers will absorb too much fat
03 -
- Chill the filling for 15 minutes before wrapping, and it will be much easier to work with
- A small cookie scoop makes portioning the filling quick and keeps the egg rolls uniform in size