Mini Jalapeño Popper Egg Rolls (Printable)

Crispy golden rolls stuffed with spicy jalapeños and melted cheese

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
04 - 4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, finely sliced
06 - 1/2 tsp garlic powder
07 - 1/4 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 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:

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 combined.
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 securely. 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 -
  • They disappear faster than you can fry them, so make double
  • The crispy shell and creamy filling is literally addictive
02 -
  • Don't overfill the wrappers or they'll burst while frying, and one tablespoon is the absolute maximum
  • Let the fried egg rolls drain for at least 60 seconds before serving or they'll be soggy on the bottom
03 -
  • Use a kitchen thermometer to check your oil temperature because guessing leads to either burnt outsides or soggy insides
  • Let the fried egg rolls cool for at least 2 minutes before eating because that cheese filling gets dangerously hot

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