Mini Jalapeño Popper Egg Rolls
Delicious and crispy Mini Jalapeño Popper Egg Rolls filled with creamy cheese, spicy jalapeños, and crispy bacon, perfect for gatherings and snack time.
Ingredients
For the Filling
- 8 oz cream cheese, softened My favorite brand is Philadelphia for its creaminess.
- 1 cup shredded cheddar cheese I recommend sharp cheddar for extra flavor.
- 4 jalapeños, seeded and diced Feel free to adjust based on your spice tolerance!
- 1/2 cup cooked bacon bits Use fresh bacon for a better texture.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For Frying
- Vegetable oil, for frying Canola or peanut oil works too!
- 12 egg roll wrappers Look for thicker wrappers; they provide excellent crunch.
Instructions
Preparation
- In a medium bowl, mix together the cheddar cheese and bacon bits until well combined.
- In a separate bowl, combine the softened cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are blended smoothly.
Assembly
- 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, then add 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a small amount of water to help seal.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly to form a cylinder.
- Repeat with the remaining wrappers and filling.
Cooking
- In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F. This may take around 5-7 minutes.
- Carefully add a few egg rolls to the hot oil, ensuring 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.
Notes
For optimal results, ensure the cream cheese is at room temperature before mixing. Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.