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
Scale
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.
