Mini Jalapeno Popper Egg Rolls Recipe
If you’re searching for the ultimate party snack that combines creamy, cheesy decadence and a spicy kick, Mini Jalapeno Popper Egg Rolls are about to steal the show. These irresistible bite-sized treats feature a luscious blend of cream cheese, cheddar, smoky bacon, and fresh jalapeños, all tucked inside a crisp, golden egg roll wrapper. Whether you’re hosting game night or craving something crave-worthy on a Friday night, this appetizer is guaranteed to disappear in no time. Trust me: Mini Jalapeno Popper Egg Rolls turn any occasion into a flavor-packed celebration!
Ingredients You’ll Need
What I adore about this recipe is how it uses simple ingredients that each play a starring role. The combination creates a balance of creaminess, heat, crunch, and savoriness that no one can resist. Here’s what you’ll need to bring your Mini Jalapeno Popper Egg Rolls to life:
- Cream cheese (8 ounces, softened): The creamy backbone of the filling, offering a rich, tangy base that melds all the flavors together.
- Shredded cheddar cheese (1 cup): Adds that signature sharp cheesiness and melts beautifully to create stretchy, gooey bites.
- Cooked and crumbled bacon (1/2 cup): Bacon brings irresistible smoky-salty notes and a satisfying crunch—use turkey bacon or skip for a vegetarian twist.
- Fresh jalapeños, finely diced (3–4, seeds removed for less heat): Jalapeños deliver a fresh, crisp heat—adjust amount to your preferred spice level!
- Small egg roll wrappers (12–15): These wrap everything up in a flaky, golden pocket that fries up crisp and light.
- Large egg, beaten (for sealing): A simple egg wash helps seal your egg rolls securely, so none of that cheesy filling escapes during frying.
- Vegetable oil (for frying): Choose an oil with a high smoke point like canola or peanut oil for perfectly crisp exteriors every time.
How to Make Mini Jalapeno Popper Egg Rolls
Step 1: Mix the Creamy Filling
Start by grabbing a medium mixing bowl. Add your softened cream cheese, shredded cheddar, crumbled bacon, and diced jalapeños. Using a sturdy spoon or spatula, mix everything together until you have a well-blended, colorful filling. This is your chance to give it a little taste—adjust the amount of jalapeño for your ideal level of heat, and make sure the bacon is evenly distributed for that smoky goodness in every bite.
Step 2: Assemble the Mini Jalapeno Popper Egg Rolls
Place an egg roll wrapper on a clean work surface with one corner pointing toward you, like a diamond. Spoon about one tablespoon of the filling into the center—don’t overfill, or rolling could get tricky! Fold the bottom corner over the filling, then fold in the sides, forming a neat little packet. Roll tightly toward the top corner, then seal by brushing that final tip with the beaten egg. This step keeps all that cheesy magic safely tucked inside as you fry.
Step 3: Prepare for Frying
Pour vegetable oil into a deep skillet or pot so you have a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). A kitchen thermometer is helpful here for perfectly crisp egg rolls—too cool and they’ll absorb oil, too hot and they’ll burn. While the oil heats, finish rolling up the rest of your Mini Jalapeno Popper Egg Rolls.
Step 4: Fry to Golden Perfection
Carefully lower a few egg rolls into the hot oil—don’t overcrowd the pan. Fry for 2–3 minutes per side, turning once, until the wrappers are deeply golden and blistered. Remove each batch with a slotted spoon and let them drain on a plate lined with paper towels. The filling will be molten, so give them a couple minutes to cool slightly before serving.
Step 5: Serving Suggestions
Once your Mini Jalapeno Popper Egg Rolls are ready, it’s time to enjoy! These are fantastic straight from the fryer, but try pairing with creamy ranch or a spicy chipotle dip to really send them over the top. If you want a lighter option, you can bake instead of fry—just brush the rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through for even crispness.
How to Serve Mini Jalapeno Popper Egg Rolls
Garnishes
Elevate your platter by sprinkling a little extra crumbled bacon or chopped fresh cilantro over the egg rolls right before serving. A quick dusting of smoked paprika or even a squeeze of lime can brighten the flavors. Pile them on a platter with colorful napkins—these garnishes make Mini Jalapeno Popper Egg Rolls even more inviting!
Side Dishes
While these egg rolls definitely stand on their own, they shine even brighter alongside simple sides. Think crunchy veggie sticks, a cool cucumber salad, or a platter of roasted corn. If you’re going all in, add sweet potato fries or tortilla chips with salsa for a retro appetizer spread that vanishes fast.
Creative Ways to Present
Try arranging your Mini Jalapeno Popper Egg Rolls in a circular “sunburst” formation on a round platter, with a bowl of dipping sauce in the center. Or, serve each egg roll upright in mini shot glasses filled with ranch or chipotle sauce at your next party—half the fun is in the playful, shareable presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Jalapeno Popper Egg Rolls in an airtight container in the refrigerator for up to three days. Let them cool completely before stashing them away, so they stay crisp as possible, and always keep them separate from any saucy dips until you’re ready to serve again.
Freezing
Want to prep ahead? Assemble the egg rolls but don’t fry them, then place them on a baking sheet in the freezer until solid. Once frozen, transfer to a zip-top bag. When ready to cook, fry straight from frozen—just add an extra minute or two to the cooking time for that irresistibly crispy finish.
Reheating
To reheat, pop them in an oven or toaster oven at 375°F for about 8–10 minutes, or until the exterior is crisp and the filling is hot. Avoid the microwave if you can; it softens that deliciously crunchy shell. For air fryer fans, 5–6 minutes at 370°F works wonders!
FAQs
Can I make Mini Jalapeno Popper Egg Rolls without bacon?
Absolutely! Just leave out the bacon for a fully vegetarian version—there’s so much flavor packed into the cheeses and jalapeños alone that you won’t miss a thing.
Are they very spicy?
Not necessarily. By removing the seeds and pith from the jalapeños, most of the heat is minimized, leaving a gentle warmth. For those who love extra fire, keep some seeds or add an extra pepper!
Can I bake instead of fry these egg rolls?
Yes! Place your assembled Mini Jalapeno Popper Egg Rolls on a greased baking sheet, brush with oil, and bake at 400°F for 15–18 minutes, flipping halfway. The baked version is just as crave-worthy and perfect for those who prefer to skip frying.
What’s the best dipping sauce to pair with these?
Creamy ranch, chipotle aioli, or even a sweet chili sauce all work beautifully. The coolness of ranch and the smoky heat of chipotle are especially delicious contrasts to the warm, cheesy filling.
How do I keep them crispy for a party?
Keep the cooked egg rolls on a wire rack in a warm oven (around 250°F) if you’re making several batches ahead. This keeps the wrappers crisp while you finish frying the rest. Avoid stacking them, as steam can lead to sogginess.
Final Thoughts
There’s a reason Mini Jalapeno Popper Egg Rolls are my go-to party snack: they’re bold, fun, and impossible to resist. If you’re looking to impress friends and family—or just treat yourself—I can’t recommend these enough. Give them a try and watch everyone reach for seconds!
Print
Mini Jalapeno Popper Egg Rolls Recipe
- Total Time: 30 minutes
- Yield: 12–15 mini egg rolls 1x
- Diet: Non-Vegetarian
Description
Enjoy these delicious Mini Jalapeno Popper Egg Rolls as a spicy appetizer or party snack. These crispy rolls are filled with a creamy mixture of cheese, bacon, and jalapeños, perfect for any occasion.
Ingredients
Cream Cheese Mixture:
- 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)
Additional Ingredients:
- 12–15 small egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Prepare Filling: In a medium bowl, mix cream cheese, cheddar cheese, bacon, and jalapeños.
- Assemble Egg Rolls: Place filling onto each egg roll wrapper, fold, and roll tightly. Seal with beaten egg.
- Fry Egg Rolls: Heat oil to 350°F, fry egg rolls in batches until golden brown and crispy.
- Serve: Drain on paper towels before serving.
Notes
- You can substitute turkey bacon or omit bacon for a vegetarian version.
- Serve with ranch or chipotle dipping sauce for extra flavor.
- To bake instead of fry, brush with oil and bake at 400°F for 15–18 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini egg roll
- Calories: 140
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 20mg
