Mini Jalapeño Popper Egg Rolls
Crispy, golden egg rolls filled with zesty jalapeño popper goodness, perfect for parties or cozy nights in.
Ingredients
For the filling
- 8 oz Cream cheese, softened
- 1 cup Shredded cheese (cheddar or your favorite blend)
- 4 pieces Jalapeños, diced (adjust quantity based on your heat preference)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1/2 tsp Pepper
For assembly and frying
- 12 pieces Egg roll wrappers
- Oil for frying Cooking oil For frying the egg rolls
Instructions
Preparation
- In a bowl, combine the softened cream cheese, shredded cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly blended.
Assembly
- Lay an egg roll wrapper on a flat surface with a corner facing you. Place a spoonful of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides, and roll tightly to secure.
Frying
- In a deep skillet or pot, heat oil over medium-high heat until hot (around 350°F or 175°C).
- Carefully place the rolled egg rolls into the hot oil, a few at a time, and fry until golden brown (about 2-3 minutes per side). Use tongs to flip them for even cooking.
- Once cooked, remove the egg rolls and place them on a paper towel-lined plate to absorb excess oil.
Notes
Serve these mini jalapeño popper egg rolls hot with a side of ranch or blue cheese dressing for dipping. You can also pair them with a fresh salad or some crunchy veggie sticks.