Spicy Jalapeño Popper Egg Rolls
These crispy egg rolls are packed with a creamy, cheesy jalapeño filling and fried (or baked) to golden perfection. They’re the ultimate appetizer for parties, game nights, or anytime you’re craving something spicy and cheesy.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4–5 fresh jalapeños, seeded and finely diced (adjust to taste)
- 6 slices cooked bacon, crumbled (optional but recommended)
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 package egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil, for frying
Instructions
- Make the Filling
In a mixing bowl, combine softened cream cheese, cheddar, mozzarella, diced jalapeños, bacon (if using), green onions, garlic powder, and onion powder. Mix until smooth and well combined. - Assemble Egg Rolls
Lay one egg roll wrapper on a clean surface, with a corner pointing toward you (like a diamond). Place about 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers. - Fry the Egg Rolls
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil. (Baking option: Brush or spray rolls lightly with oil and bake at 400°F / 200°C for 15–18 minutes, flipping halfway through.) - Serve
Serve hot with ranch, chipotle mayo, or sour cream for dipping.
Tips & Variations
- Add chopped cooked chicken for a protein boost.
- Use pickled jalapeños for a tangier flavor.
- For extra heat, add cayenne pepper or hot sauce to the filling.
- These can be prepped ahead and frozen before frying/baking.
