Mini Jalapeño Popper Egg Rolls (Printable)
Golden crispy rolls filled with zesty jalapeño and three-cheese blend, perfect for parties and entertaining.
# 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 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
# How To Make It:
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 thoroughly incorporated.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place approximately 1 tablespoon of filling on the lower third of the wrapper.
03 - Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry egg rolls in small batches, turning occasionally, until golden brown and crispy, approximately 2–3 minutes per batch. Avoid overcrowding the pan.
06 - Remove egg rolls with a slotted spoon and drain on paper towels. Serve warm with ranch or preferred dipping sauce.
# Expert Tips:
01 -
- The creamy cheese filling balances the jalapeño heat perfectly, so even heat-sensitive friends keep reaching for more
- These fry up in just a few minutes and you can make the filling ahead of time, saving you from last-minute prep stress
02 -
- Crowding the pan drops the oil temperature fast and makes soggy egg rolls, so resist the urge to fry them all at once
- The egg wash seal is not optional, I learned this the hard way when my first batch unrolled in the hot oil
03 -
- Let your finished egg rolls rest for about 60 seconds before serving, this prevents the filling from being molten-hot
- Standard egg roll wrappers cut into quarters work in a pinch but the authentic mini ones give better results