Crispy Jalapeno Popper Egg Rolls (Printable Version)
Cheesy jalapeno popper filling wrapped in golden, crispy wrappers and fried until crunchy, great for sharing.
# Ingredient List:
→ Dairy & Cheeses
01 - 8 oz cream cheese, softened
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables & Seasonings
04 - 3–4 fresh jalapeño peppers, seeded and finely diced
05 - 2 green onions, thinly sliced
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ Wrapping & Frying
09 - 12 egg roll wrappers
10 - 6 strips cooked bacon, finely chopped (optional)
11 - Water, for sealing wrappers
12 - Vegetable oil, approximately 4 cups for deep frying
# How to Make:
01 - In a large mixing bowl, combine the softened cream cheese, shredded cheddar, mozzarella, diced jalapeños, sliced green onions, bacon if using, garlic powder, smoked paprika, salt, and pepper. Stir until all ingredients are evenly incorporated and the mixture is smooth.
02 - Lay one egg roll wrapper flat on a clean work surface with a corner pointing toward you. Spoon 2 to 3 tablespoons of the filling near the center of the wrapper.
03 - Fold the bottom corner up and over the filling. Fold both side corners inward toward the center, then continue rolling tightly away from you. Dab a small amount of water along the top corner to seal the edge. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a deep skillet or fryer to 350°F. Carefully lower egg rolls into the oil in small batches, frying for 3 to 5 minutes, turning occasionally, until the wrappers are golden brown and crispy on all sides.
05 - Remove the egg rolls with tongs and place on paper towels to drain excess oil. Serve immediately while hot, alongside ranch dressing, sour cream, or chipotle mayo for dipping.
# Expert Tips:
01 -
- That first crunch when you bite into one is honestly addictive, and you will have to stop yourself from eating the entire batch before guests arrive.
- The creamy cheesy filling contrasts with the shatteringly crisp shell in a way that makes everyone close their eyes and nod approvingly.
02 -
- Do not overfill these or they will burst open during frying and create a greasy cheesy mess in your oil that ruins every batch after.
- The oil temperature drops when you add food, so fry only three or four at a time and let the oil recover between batches.
03 -
- Wear gloves while seeding jalapeños unless you want to learn a very painful lesson the next time you touch your face.
- Assemble all the egg rolls before you start frying so you can focus entirely on temperature control and timing without multitasking.