Mini Jalapeño Popper Egg Rolls (Printer-friendly)
Golden crispy rolls stuffed with spicy jalapeños and creamy cheese blend
# What you'll 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
# Method:
01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until thoroughly blended and smooth.
02 - Position an egg roll wrapper with one corner facing you. Place approximately 1 tablespoon of filling in the lower third. Fold bottom corner over filling, tuck in sides, and roll tightly. Seal with beaten egg.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or Dutch oven. Heat to 350°F.
04 - Fry egg rolls in small batches, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch. Avoid overcrowding the pan to maintain proper oil temperature.
05 - Transfer cooked egg rolls to paper towels using a slotted spoon to drain excess oil. Serve immediately with ranch or preferred dipping sauce.
# Expert Tips:
01 -
- The crispy exterior gives way to impossibly creamy, spicy filling in one bite
- They reheat beautifully so you can make them hours ahead of panic hosting moments
02 -
- Overfilling the wrappers is the number one mistake that causes them to burst open in hot oil
- Letting the oil come back to temperature between batches prevents soggy greasy results
03 -
- Wear gloves when dicing jalapeños to avoid transferring capsaicin to your eyes or face
- Let the filling sit for 10 minutes before wrapping so it firms up slightly and is easier to handle