If you love bold flavors wrapped up in a crispy, golden bite, you are absolutely going to adore this Mini Jalapeno Popper Egg Rolls Recipe. It takes the classic jalapeño popper you know and love and transforms it into a fun, finger-friendly snack that’s perfect for parties, game days, or whenever you crave something spicy and cheesy. Each egg roll bursts with creamy, cheesy filling, smoky bacon, and just the right kick from fresh jalapeños, all encased in a perfectly crunchy wrapper that’s fried to golden perfection. Trust me, once you try these, they’ll quickly become your go-to appetizer to wow any crowd.
Ingredients You’ll Need
This Mini Jalapeno Popper Egg Rolls Recipe calls for simple, everyday ingredients that combine to create a spectacular blend of textures and flavors. Each element plays a crucial role, from the creamy smoothness of the cream cheese to the smoky crunch of bacon and the bright heat of fresh jalapeños.
- 8 ounces cream cheese, softened: Provides the rich, velvety base that holds everything together and adds luscious creaminess.
- 1 cup shredded cheddar cheese: Adds a sharp, tangy bite and helps the filling melt just right.
- 1/2 cup cooked and crumbled bacon: Brings smoky saltiness and crispy texture to the mix.
- 3–4 fresh jalapeños, finely diced: Adds fresh, vibrant heat—remove seeds if you want a milder punch.
- 12–15 small egg roll wrappers: The crispy outer shell that turns golden and crunchy when fried.
- 1 large egg, beaten: Acts as the glue to seal the egg rolls perfectly so they don’t fall apart.
- Vegetable oil, for frying: The key to achieving that irresistible golden crunch.
How to Make Mini Jalapeno Popper Egg Rolls Recipe
Step 1: Prepare the Filling
In a medium bowl, blend the softened cream cheese, shredded cheddar, crumbled bacon, and finely diced jalapeños together until everything is evenly combined. This creamy, cheesy mixture is the heart of your egg rolls, packing every bite full of flavor and spice.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper flat on a clean surface with one corner facing you. Spoon about 1 tablespoon of the filling into the center. Fold the bottom corner up over the filling, then fold the two sides in tightly, and roll the wrapper upwards firmly but gently. Brush the top corner with beaten egg to seal the egg roll securely. Repeat this process with the remaining wrappers and filling.
Step 3: Fry to Perfection
Heat 2 to 3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the egg rolls in small batches for about 2 to 3 minutes on each side until they turn a gorgeous, golden brown. Remove them with tongs and place on paper towels to drain excess oil. Let them cool just a bit before serving so the filling can set slightly.
How to Serve Mini Jalapeno Popper Egg Rolls Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions over the egg rolls for a burst of fresh color and subtle onion flavor that complements the rich filling beautifully. A light dusting of smoked paprika can add a smoky touch and enhance their visual appeal as well.
Side Dishes
Pair these mini egg rolls with cool dipping sauces like creamy ranch, a zesty chipotle mayo, or even a sweet chili sauce to balance out the heat. Fresh veggie sticks like crisp celery or cucumber slices also serve as a refreshing counterpoint to the richness of the egg rolls.
Creative Ways to Present
Serve your Mini Jalapeno Popper Egg Rolls Recipe on a rustic wooden board or a festive platter surrounded by bowls of dipping sauces to encourage communal snacking and sharing. You can even thread a few on skewers for a playful appetizer display that’s easy to grab and go during parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooled egg rolls in an airtight container in the refrigerator for up to 2 days. They will retain their flavor well but may lose some of their crispiness, which can easily be revived during reheating.
Freezing
To freeze, place un-fried, assembled egg rolls on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to 1 month. When ready to enjoy, you can fry them directly from frozen, adding a minute or two to the frying time for the best crispy finish.
Reheating
For reheating, avoid the microwave if you want to keep that delightful crunch. Instead, reheat the egg rolls in a preheated oven at 375°F (190°C) for 8 to 10 minutes or until hot and crispy again.
FAQs
Can I make these Mini Jalapeno Popper Egg Rolls Recipe vegetarian?
Absolutely! Just leave out the bacon, and you’ll still have a tasty, cheesy popper. You might consider adding finely chopped mushrooms or a bit of smoked paprika to keep that smoky flavor without meat.
What can I use if I don’t have egg roll wrappers?
You can try using wonton wrappers, which are smaller but crisp up nicely. Just adjust the filling amount accordingly to avoid overstuffing.
How spicy are these egg rolls?
The heat depends on the number and size of jalapeños and whether you include the seeds. Removing the seeds reduces the spiciness significantly, making these approachable for those who prefer milder heat.
Is there a healthier way to cook these egg rolls?
Yes! Instead of frying, you can bake them at 400°F (200°C) for about 15 to 18 minutes, turning halfway through. Brush each egg roll with a little oil to help achieve a golden crust.
Can I prepare the filling in advance?
Yes, the filling can be mixed a day ahead and refrigerated. This not only saves time but also allows the flavors to meld together wonderfully.
Final Thoughts
If you’re looking for a crowd-pleasing snack that’s packed with flavor, texture, and a touch of heat, the Mini Jalapeno Popper Egg Rolls Recipe is an absolute must-try. Whether you’re entertaining guests or just craving something a little special, these crispy treats are insanely addictive and surprisingly easy to whip up. I’m confident this recipe will become a favorite in your collection, so roll up your sleeves and get ready to impress with every delicious bite.
Print
Mini Jalapeno Popper Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12–15 mini egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Mini Jalapeno Popper Egg Rolls are a delicious, crispy appetizer combining creamy cheese, smoky bacon, and spicy jalapeños wrapped in a golden egg roll wrapper. Perfect for parties or snacks, these bite-sized rolls are fried to perfection with a creamy, cheesy, and slightly spicy filling.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 3–4 fresh jalapeños, finely diced (seeds removed for less heat)
Wrapper and Frying
- 12–15 small egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Prepare the Filling: In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, crumbled bacon, and finely diced jalapeños until well combined and evenly mixed.
- Assemble Egg Rolls: Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 1 tablespoon of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
- Seal the Egg Rolls: Brush the top corner of the wrapper with the beaten egg to create a seal, securing the roll so it doesn’t open during frying. Repeat the assembly process with the remaining wrappers and filling.
- Heat Oil and Fry: Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the egg rolls in batches, cooking for 2–3 minutes per side until they are golden brown and crispy.
- Drain and Cool: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. Let them cool slightly before serving to avoid burning your mouth.
Notes
- You can substitute turkey bacon or omit the bacon entirely for a vegetarian version.
- Serve with ranch dressing or chipotle dipping sauce to add extra flavor.
- For a baked variation, brush the rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
