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Mini Jalapeno Popper Egg Rolls

These crispy, golden-brown egg rolls are filled with a creamy, spicy jalapeno filling, making them a perfect snack for any gathering.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cup diced jalapenos Use fresh jalapenos for extra heat.
  • 8 oz cream cheese, softened Let it cool slightly before filling the wrappers.
  • 1 cup shredded cheddar cheese Feel free to experiment with different cheeses.
  • 1 tsp garlic powder
  • 1 tsp onion powder
For assembly and frying
  • 12 pieces egg roll wrappers Can substitute with spring roll wrappers or phyllo pastry.
  • 1 cup oil for frying Ensure the oil is hot enough to prevent sogginess.

Method
 

Preparation
  1. In a bowl, mix the diced jalapenos, cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well combined.
  2. Take an egg roll wrapper and place a spoonful of the filling in the center.
  3. Fold the wrapper over the filling and roll it tightly; seal the edges with a little water.
Cooking
  1. Heat oil in a frying pan over medium heat.
  2. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
  3. Remove and drain on paper towels. Serve warm.

Notes

These egg rolls can be stored in the fridge for about 3-4 days in an airtight container or frozen for up to a month. Reheat in the oven for best texture.