INTRODUCTION
Mini Jalapeño Popper Egg Rolls are a fun and tasty snack. They mix the creamy heat of jalapeño poppers with the crisp shell of an egg roll. You can make them for a party, a snack, or a simple dinner side. They cook fast and please a crowd.
This easy recipe fits many meals. If you like warm, cheesy bites with a little kick, you will enjoy these. For another cozy treat, try a sweet roll like this cozy cinnamon rolls recipe to serve after the egg rolls.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick and uses few ingredients. The filling is rich and creamy. The egg roll wrapper gives a strong, crisp shell. Each bite has creamy cheese, bright jalapeño, and a little garlic and onion flavor. You can make them small and bite sized so people can eat several without plates. Kids and adults both like them.
This recipe is easy to change. If you want a milder snack, use fewer jalapeños. If you want more flavor, add a little chopped bacon or smoked paprika. The egg rolls freeze well, so you can make a large batch and save some for later. For a warm meal with veggies, try a main like this slow cooker unstuffed cabbage rolls on a night you want something different.
HOW TO MAKE Mini Jalapeño Popper Egg Rolls
This section walks you through the steps in a simple way. You will mix filling, fill wrappers, and fry until crispy. Work on a clean table with a damp towel to keep wrappers from drying out. Use small spoonfuls of filling so you can roll tightly.
For a different feel, make the filling mild or hot. Add extra cheese for a creamier bite. You can also bake them for a lighter version, though frying gives the best crisp.
EQUIPMENT NEEDED
- A mixing bowl for the filling.
- A spoon or small scoop to place filling.
- A clean work surface or cutting board to roll the wrappers.
- A deep pan or pot for frying.
- A slotted spoon or tongs to move the rolls.
- Paper towels and a plate to drain the cooked egg rolls.
- A thermometer to check oil temperature if you want to be precise.
If you like one-pot meals, you might also enjoy making a warm veggie dish like this veggie Mexican lasagna for a main course while the egg rolls cook.
Ingredients You’ll Need :
- Egg roll wrappers
- Jalapenos, diced
- Cream cheese
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Oil for frying
STEP-BY-STEP INSTRUCTIONS :
- In a bowl, mix diced jalapenos, cream cheese, cheddar cheese, garlic powder, and onion powder until well combined.
- Place a spoonful of the mixture onto each egg roll wrapper and roll them up tightly.
- Heat oil in a deep pan over medium heat.
- Fry the egg rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
HOW TO SERVE Mini Jalapeño Popper Egg Rolls
Serve these egg rolls hot and crisp. They taste best right after frying. Place them on a plate with paper towels to keep them dry and crunchy. Offer dipping sauces on the side, such as ranch, sour cream with lime, or a simple salsa. For a fresh touch, add lime wedges or a few slices of tomato and cucumber.
You can serve them as an appetizer at a party or as a snack with drinks. For a fuller meal, place them next to a salad or a bowl of soup. They also pair well with grilled meats or roasted vegetables.
STORAGE & FREEZING : Mini Jalapeño Popper Egg Rolls
Cool the egg rolls to room temperature before storing. Place them in an airtight container and keep in the fridge for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 8–10 minutes or until hot and crisp.
To freeze, place the raw, rolled egg rolls on a tray in a single layer. Freeze until firm, then move them to a freezer bag. They keep well for up to 2 months. Cook from frozen by frying a little longer or bake from frozen in a 375°F oven for 15–20 minutes until golden.
SERVING SUGGESTIONS
- Offer a creamy dip like ranch or a lime yogurt dip.
- Serve with a side salad for a lighter meal.
- Add a cold slaw to cut the heat and add crunch.
- Plate them with grilled corn or roasted potatoes for a heartier meal.
- For a party, place toothpicks in each egg roll for easy serving.
If you want warm comfort food on the side, a bowl of this veggie pot pie soup makes a nice match and adds a different texture to the plate.
VARIATIONS
- Mild version: Remove the seeds and membranes from jalapeños before dicing. Use only a small amount of diced jalapeño.
- Bacon popper: Add small cooked bacon pieces to the filling for smoky flavor.
- Extra spicy: Add a dash of cayenne or use hotter peppers like serrano.
- Baked option: Brush the rolls with oil and bake at 400°F (200°C) for 12–15 minutes, turning once, until crisp.
- Cheesy mix: Mix in different cheeses like pepper jack or mozzarella for a new flavor profile.
- Vegetarian boost: Add a small amount of finely chopped roasted red pepper or corn for texture and color.
FAQs
Q: Are egg roll wrappers the same as wonton wrappers?
A: No. Egg roll wrappers are larger and thicker. Wonton wrappers are smaller and thin. Use egg roll wrappers for a crisp shell that holds the filling.
Q: Can I bake them instead of frying?
A: Yes. Brush them lightly with oil and bake at 400°F (200°C) for 12–15 minutes. Turn once so both sides crisp. Frying gives a crisper result, but baking is lower in oil.
Q: How do I stop the wrappers from opening while frying?
A: Seal the edges well with a little water or a flour paste. Do not overfill the wrapper. Press the seam tight before frying and fry seam side down first.
Q: Can I make them ahead and freeze?
A: Yes. Freeze the rolled, uncooked egg rolls on a tray until firm, then store in a bag. Fry or bake from frozen when ready to eat.
Q: Can I use a microwave to reheat?
A: Microwave will soften the shell and make it less crisp. It is better to reheat in an oven or air fryer to restore crunch.
Q: What can I use instead of cream cheese?
A: You can mix ricotta with a bit of sour cream for a lighter filling, but cream cheese gives the classic texture and flavor.
MAKE-AHEAD TIPS FOR Mini Jalapeño Popper Egg Rolls
- Prepare the filling one day ahead. Store it in a covered bowl in the fridge. This saves time when you are ready to roll.
- Roll all the egg rolls and place them on a tray. Cover and refrigerate for up to one day before frying.
- For longer storage, freeze the rolled egg rolls on a tray until firm and then bag them. Cook from frozen when needed.
- If you plan to serve to a crowd, fry a first batch and keep them warm in a low oven (200°F / 95°C) on a rack so they stay crisp while you make the rest.
Conclusion
Mini Jalapeño Popper Egg Rolls give you warm, cheesy bites with a crunchy shell. They come together fast and use a few simple ingredients. You can make them mild or spicy, bake or fry, and freeze them for later. If you want more recipe ideas with a similar twist, see this Love to be in the Kitchen mini jalapeño popper egg rolls recipe for inspiration, or compare versions with this Spend With Pennies mini jalapeño popper egg rolls recipe. Enjoy making and sharing these spicy, cheesy snacks.
Mini Jalapeño Popper Egg Rolls
Ingredients
Method
- In a bowl, mix diced jalapeños, cream cheese, cheddar cheese, garlic powder, and onion powder until well combined.
- Place a spoonful of the mixture onto each egg roll wrapper and roll them up tightly.
- Heat oil in a deep pan over medium heat.
- Fry the egg rolls until golden brown and crispy.
- Drain on paper towels and serve hot.