Mini Jalapeño Popper Egg Rolls (Printable)

Crispy wrappers filled with creamy jalapeño cheese blend. Ideal party appetizer or game day snack.

# 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 Frying

12 - Vegetable oil, for deep frying

# Steps:

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 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, 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 with ranch or your favorite dipping sauce.

# Expert Advice:

01 -
  • The crispy shell gives way to this impossibly creamy filling that hits you with just enough heat to keep things interesting
  • They come together faster than you'd think, and you can prep everything hours before guests arrive
  • Something magical happens when that smoked paprika hits the hot oil the whole house starts smelling like a really good sports bar
02 -
  • I learned the hard way that if your oil is too hot, the wrappers brown before the filling heats through, and too cool makes them absorb way too much oil
  • Keep your finished egg rolls in a 200 degree oven if you're making a big batch, they'll stay perfectly crispy without drying out
03 -
  • If you can't find mini wrappers, cut standard egg roll wrappers into quarters with a sharp knife, they work just as well
  • Let your filling sit for 15 minutes after mixing, this gives the spices time to bloom and the flavors to marry

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