Spicy Mini Jalapeño Popper Egg Rolls
These crispy, golden mini egg rolls are filled with a spicy and creamy jalapeño popper mixture, perfect as an appetizer or party snack.
Equipment
- Medium bowl
- Heavy-bottomed pot or deep skillet
- Slotted spoon or tongs
- Plate
- Paper towels
Ingredients
Filling
- 8 oz (226g) cream cheese, softened
- 2-3 fresh jalapeños, deseeded and finely minced adjust to preferred spice level
- 1 cup (113g) shredded Monterey Jack or cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Other
- 12-15 mini egg roll wrappers
- 2-3 cups vegetable or canola oil for frying
- Cooked and crumbled bacon, pinch of cayenne pepper, or a dash of hot sauce Optional: for the filling
Instructions
Preparation
- In a medium bowl, combine softened cream cheese, minced jalapeños, shredded cheese, garlic powder, onion powder, salt, and pepper.
- Mix thoroughly until all ingredients are well incorporated, and stir in optional add-ins like cooked bacon if desired.
Assembly
- Lay out one mini egg roll wrapper like a diamond and place about a tablespoon of filling just below the center.
- Fold the bottom corner over the filling, then fold in the left and right corners towards the center.
- Roll the wrapper upwards, sealing the top corner with a little water, and repeat for remaining wrappers.
Frying
- Pour 2-3 inches of oil into a heavy-bottomed pot and heat over medium-high heat to 350-375°F (175-190°C).
- Carefully place 3-4 egg rolls into the hot oil, frying for 2-4 minutes until golden brown and crispy.
- Remove fried egg rolls with a slotted spoon to a paper towel-lined plate to drain, and continue frying the remaining egg rolls in batches.
Notes
For extra spice, leave some jalapeño seeds in. You can also bake these for a healthier alternative; brush with a little oil and bake at 375°F (190°C) until golden and crispy.