Mini Jalapeño Popper Egg Rolls (Printable Version)

Crispy wrappers filled with spicy jalapeños and melted cheese blend. Golden, crunchy, and perfect for sharing.

# 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 teaspoon garlic powder
07 - ¼ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Assembly

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

→ For Frying

12 - Vegetable oil for deep frying

# How To Make:

01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until completely smooth and evenly incorporated.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place approximately 1 tablespoon of filling in the lower third section of the wrapper.
03 - Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Brush the final corner with beaten egg and press to seal completely. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
05 - Cook egg rolls in small batches, turning occasionally, until golden brown and crispy, approximately 2-3 minutes per batch. Avoid overcrowding the pan to ensure even cooking.
06 - Transfer cooked egg rolls with a slotted spoon to paper towels to drain excess oil. Serve immediately with ranch or preferred dipping sauce.

# Expert Advice:

01 -
  • The crispy wrapper gives way to the creamiest, most indulgent jalapeño popper filling you have ever tasted
  • These freeze beautifully so you can fry them straight from frozen whenever cravings hit
  • They disappear faster than any other party appetizer I have ever served
02 -
  • Do not overcrowd the pan or the oil temperature will drop and you will end up with soggy greasy egg rolls
  • Let the filling come to room temperature before rolling so the wrappers do not tear
  • Seal each egg roll tightly with the egg wash or the filling will leak out during frying
03 -
  • Wear gloves when seeding and chopping the jalapeños to avoid transferring that heat to your eyes or nose
  • Test fry one egg roll first to make sure the oil temperature is right before frying the whole batch

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