Description
Mini Jalapeño Popper Egg Rolls are crispy bite-sized snacks filled with a creamy, cheesy, spicy mixture of jalapeños, cheddar, cream cheese, bacon, and green onions. Perfect for parties or game day appetizers, they are easy to make and crowd-pleasing.
Ingredients
12 egg roll wrappers (cut in half) or wonton wrappers
8 oz cream cheese, softened
1 cup shredded cheddar cheese (or pepper jack for extra heat)
3–4 jalapeños, seeded and finely diced
4 strips cooked bacon, crumbled (optional)
2 green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Oil for frying (vegetable or canola)
Instructions
- In a bowl, mix the cream cheese, shredded cheese, diced jalapeños, crumbled bacon, green onions, garlic powder, salt, and pepper until well combined.
- Place about 1 tablespoon of the filling in the center of each wrapper.
- Roll tightly and seal the edges with water.
- Heat oil in a skillet or deep fryer to 350°F (175°C).
- Fry the rolls in batches for 2–3 minutes per side until golden and crispy.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
Use pepper jack cheese or include jalapeño seeds for extra spice.
Omit bacon for a vegetarian version—add roasted corn or black beans instead.
Brush with oil and bake at 400°F (200°C) for 15–18 minutes for a lighter option.
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.
Freeze uncooked egg rolls and fry directly from frozen, adding 1–2 minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini egg roll
- Calories: 135
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg
