Mini Jalapeño Popper Egg Rolls (Printable)

Golden crispy rolls filled with spicy jalapeños, cream cheese, and shredded cheddar. Perfect party appetizer ready in 40 minutes.

# What You Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - ½ cup shredded Monterey Jack cheese
04 - 4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, finely sliced
06 - ½ tsp garlic powder
07 - ¼ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Assembly

10 - 20 mini egg roll wrappers
11 - 1 large egg, beaten for sealing

→ For Frying

12 - Vegetable oil for deep frying

# Directions:

01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until smooth and well combined.
02 - Place an egg roll wrapper on a clean work surface with a corner pointing toward you. Spoon about 1 tablespoon of filling onto the lower third of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per batch. Do not overcrowd the pan.
06 - Remove egg rolls with a slotted spoon and drain on paper towels. Serve warm, optionally with ranch or your favorite dipping sauce.

# Expert Suggestions:

01 -
  • The crispy wrapper creates the perfect texture contrast with that creamy, spicy filling inside
  • You can prep the filling ahead of time and roll them right before guests arrive
  • These reheat surprisingly well in the oven for leftover snacking
02 -
  • Make sure the oil is fully hot before frying or the wrappers will absorb too much oil and turn greasy instead of crispy
  • Do not overfill the wrappers or they will burst during frying and create a mess in your oil
  • Let the fried egg rolls drain for at least one minute on paper towels before serving so any excess oil is absorbed
03 -
  • Freeze uncooked egg rolls on a baking sheet, then transfer to a bag for storage, and fry straight from frozen when you need them
  • Serve with ranch, spicy mayo, or a simple garlic aioli for dipping

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