A simple, small recipe guide for a tasty snack.
introduction
This recipe makes small, spicy, cheesy egg rolls that work as a snack or party food. They are easy to make and taste great hot. For another egg roll idea, try these cheeseburger egg rolls to see a different filling and style.
why make this recipe
You should make this because it is quick, crunchy, and full of flavor. The cream cheese and cheddar melt inside a crisp wrapper. The bacon and jalapeño give salt and heat. This recipe is also easy to share at a party. If you want other savory roll ideas, look at these savory steak and cheese egg rolls for a hearty option.
how to make Mini Jalapeño Popper Egg Rolls
Work in small steps. First mix the cheeses and bacon, and mix the cream cheese with jalapeños and spices. Fill each wrapper with a small amount of each mix. Seal the wrapper well so the filling does not fall out. Heat oil to the right temperature and fry until the rolls are golden and crisp. For a different oven method idea, see this cherry pie using crescent rolls which shows a simple bake method you can adapt.
Ingredients :
8 oz cream cheese, softened, 1 cup shredded cheddar cheese, 4 jalapeños, seeded and diced, 12 egg roll wrappers, 1/2 cup cooked bacon bits, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, Vegetable oil, for frying
Directions :
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.
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.
how to serve Mini Jalapeño Popper Egg Rolls
Serve hot and crisp. Place them on a plate with paper towels below to catch oil. You can serve with ranch, salsa, or a creamy dip. They work well as a finger food at parties.
how to store Mini Jalapeño Popper Egg Rolls
Let them cool to room temperature first. Put leftovers in an airtight container and store in the fridge for up to 3 days. Do not leave at room temperature for more than two hours.
tips to make Mini Jalapeño Popper Egg Rolls
Use small amounts of filling so wrappers seal well. Dry the wrapper edges before sealing to help them stick. Fry in small batches to keep oil temperature steady. To learn a quick roll and bake tip for desserts that can inspire a no-fry method, check this one hour cinnamon rolls page for ideas on timing and baking speed.
variation (if any)
- Make them milder: use fewer jalapeños or remove all seeds.
- Make them meatless: skip bacon and add extra cheese or cooked corn.
- Bake instead of fry: spray with oil and bake at 400°F for 12-15 minutes, turning once, until golden.
FAQs
Q: Can I make these ahead?
A: Yes. Roll them and store in the fridge for a few hours. Fry right before serving for best crisp.
Q: Can I bake them instead of frying?
A: Yes. Brush or spray with oil and bake at 400°F for about 12-15 minutes until golden.
Q: How do I stop the filling from leaking?
A: Use small amounts of filling and seal edges with water. Press firmly and wrap tightly.
Q: How long do leftovers last?
A: Store in the fridge for up to 3 days. Reheat in an oven or air fryer to keep crisp.
Q: Can I freeze them?
A: Freeze before frying. Place on a tray to freeze solid, then bag. Fry from frozen, adding extra time.
Conclusion
For another version of this idea, see the recipe at Love to be in the Kitchen’s Mini Jalapeno Popper Egg Rolls which shows photos and tips. You can also compare a similar take at Spend With Pennies’ Mini Jalapeno Popper Egg Rolls for more serving ideas and notes.
Mini Jalapeño Popper Egg Rolls
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Best at room temperature for easier mixing.
- 1 cup shredded cheddar cheese Can substitute with any preferred cheese.
- 4 jalapeños, seeded and diced Adjust quantity for spiciness preference.
- 1/2 cup cooked bacon bits Can use turkey bacon for a lighter version.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Wrapping Ingredients
- 12 pieces egg roll wrappers
- Vegetable oil, for frying Oil should be heated to 350°F.
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.
