Go Back

Mini Jalapeño Popper Egg Rolls

Crispy, cheesy bites filled with jalapeño flavor, these Mini Jalapeño Popper Egg Rolls are the perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz cream cheese, softened Use Neufchatel for a lighter, healthy option
  • 1 cup shredded sharp cheddar cheese Swap for pepper jack for extra heat
  • 3–4 medium jalapeños, seeds removed and finely diced Keep seeds for a hotter pop
  • 1/2 cup cooked and crumbled bacon Use smoked turkey for a lighter choice
  • 1/4 cup finely chopped green onions Or substitute chives
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika Optional for depth
Wrappers and Cooking
  • 20–24 pieces egg roll wrappers Round or square will work
  • 1 large egg beaten with 1 tablespoon water For sealing
  • Vegetable oil for frying Or cooking spray if baking

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Stir in shredded cheddar, diced jalapeños, crumbled bacon, green onions, garlic powder, and smoked paprika until evenly combined.
  3. Taste and adjust seasoning—this is your flavor moment.
Assembly
  1. Place one egg roll wrapper on a clean surface with a corner pointing toward you.
  2. Keep a damp towel over the remaining wrappers so they don’t dry out.
  3. Spoon about 1½ tablespoons of the filling onto the lower third of the wrapper.
  4. Wet the top edges lightly with the beaten egg wash.
  5. Fold the bottom corner up over the filling, fold in the sides snugly, and roll up tightly, sealing the edge.
  6. Repeat until all wrappers are filled.
Cooking
  1. For frying, heat 1 to 1½ inches of vegetable oil in a heavy skillet over medium-high heat until shimmering.
  2. Test with a scrap of wrapper; it should bubble and brown quickly.
  3. Fry rolls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per side.
  4. Transfer to paper towels to drain.
  5. For baking, preheat oven to 425°F. Place egg rolls on a parchment-lined baking sheet and brush or spray lightly with oil.
  6. Bake 12–18 minutes, turning halfway, until crispy and golden.
  7. For extra crispness, finish with a 1–2 minute broil—watch closely.
Serving
  1. Let rest 2 minutes before serving so the molten cheese settles just enough to be decadent but not runaway.

Notes

Swap spinach with kale for a stronger green flavor, or use turkey bacon for a healthier option. For an indulgent dessert contrast, finish a separate batch with a drizzle of honey for a sweet-salty experience.