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- 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup jalapeños, finely chopped (fresh or pickled) - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste - 12 egg roll wrappers - Vegetable oil for frying The main ingredients for mini jalapeño popper egg rolls are simple yet flavorful. Cream cheese gives a rich base that mixes well with spicy jalapeños. You can use fresh jalapeños for a fresh taste or pickled for a tangy twist. Garlic and onion powder add depth, while salt and pepper enhance all the flavors. The egg roll wrappers are the perfect vehicle for these tasty fillings, creating a crunchy shell when fried. - Ranch dressing for dipping - Variations on cheese types Ranch dressing makes a perfect dip for these egg rolls. It cools down the heat from the jalapeños and adds a creamy touch. You can also play with cheese types. Try pepper jack for an extra kick or mozzarella for a milder taste. Each variation allows you to customize the flavor to your liking. {{ingredient_image_1}} To start, you need to mix the cheese and jalapeño filling. In a bowl, combine 1 cup of softened cream cheese and 1 cup of shredded cheddar cheese. Add in 1/2 cup of finely chopped jalapeños, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and salt and pepper to taste. Mix everything until it is well blended. Next, prepare the egg roll wrappers. Lay one wrapper down on a clean surface with one corner facing you. Place about 2 tablespoons of your jalapeño cheese mixture in the center. Fold the bottom corner over the filling. Then, fold the side corners inward. Roll it up tightly, sealing the egg roll. If you need help sealing, use a little water on your fingers. Now, it's time to cook your egg rolls. Heat vegetable oil in a deep pan or pot over medium-high heat until it reaches about 350°F or 175°C. Carefully drop a few egg rolls into the hot oil. Fry them in batches for 3-4 minutes until they are golden brown and crispy. To maintain the oil temperature, avoid adding too many egg rolls at once. If the oil cools too much, your egg rolls may become soggy. For the best taste, serve your mini jalapeño popper egg rolls warm. They pair well with ranch dressing for dipping. For a nice presentation, arrange them on a platter and add a small bowl of ranch in the center. You can sprinkle some chopped herbs around the edges for a pop of color. Avoiding soggy egg rolls To keep your egg rolls crispy, make sure the filling is not too wet. Drain jalapeños if they are pickled. Use just enough cream cheese to bind the ingredients. When frying, ensure the oil is hot. This helps create a crunchy outside. Fry in small batches to avoid cooling the oil. Perfecting the rolling technique For the best shape, lay the wrapper with a corner facing you. Use about 2 tablespoons of filling. Fold the bottom corner over the filling tightly. Then, fold in the side corners. Roll it up carefully and seal the edges with water. This keeps the filling inside during frying. Adding spices or herbs to the filling You can amp up the flavor by adding spices. Try a pinch of cumin or smoked paprika. Fresh herbs like cilantro or chives can add brightness. Mix these in with the cheese filling for a tasty twist. Experimenting with different cheeses While cheddar is classic, feel free to mix it up. Use pepper jack for extra heat. Creamy mozzarella can give a gooey texture. Blend in some feta for a tangy flavor. Each cheese changes the taste, making it fun to try new combinations. Oven-baking instructions for a healthier version If you prefer baking, preheat your oven to 400°F (200°C). Arrange the egg rolls on a baking sheet. Brush them lightly with oil for crisping. Bake for 15-20 minutes until golden brown, flipping them halfway through. This method cuts down on oil. Air fryer methods for crispy results An air fryer is a great option for crispy egg rolls. Preheat the air fryer to 375°F (190°C). Place the egg rolls in a single layer, leaving space between them. Cook for about 10-12 minutes, flipping halfway. This method gives you crunch with less oil. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide a more vibrant flavor and crunch compared to pickled ones, enhancing the overall taste of your egg rolls. Don't Overfill: Be careful not to overfill the egg rolls, as this can make them difficult to seal and may cause them to burst while frying. Keep Oil Temperature Consistent: Maintaining the oil temperature at 350°F (175°C) is crucial for achieving crispy egg rolls without absorbing too much oil. Experiment with Dips: While ranch dressing is a classic choice, try serving these egg rolls with other dips like spicy mayo or blue cheese for a fun twist! {{image_2}} You can make these egg rolls even tastier! Try adding cooked bacon or sausage for a savory boost. This combination adds a smoky flavor that pairs well with jalapeños. For a veggie twist, use mushrooms or spinach. These options give a fresh taste and keep the dish light. Not a fan of egg roll wrappers? Use spring roll wrappers instead. They are thinner and crisp up nicely. If you need a gluten-free option, look for rice paper wraps. They work well and add a unique texture to the egg rolls. Dipping sauces can take these egg rolls to the next level. Try pairing them with spicy ranch, creamy guacamole, or tangy salsa. These dips add extra layers of flavor. If you are hosting a party, serve these egg rolls on a platter with assorted dips. This will impress your guests and make for a fun snack spread. To keep your cooked mini jalapeño popper egg rolls fresh, place them in an airtight container. Store them in the fridge for up to four days. Make sure they cool down first to avoid moisture buildup. For uncooked egg rolls, wrap them tightly in plastic wrap. You can freeze them for up to three months. Just remember to place parchment paper between layers to prevent sticking. When you want to enjoy your leftovers, the best way to reheat them is in the oven or air fryer. Preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet for about 10 minutes. This method keeps them crispy. If you prefer the air fryer, set it to 350°F (175°C) and heat for 5-7 minutes. To avoid sogginess, don’t cover them with foil. This allows moisture to escape, keeping your egg rolls crunchy and delicious. To make these tasty treats, follow these steps: 1. Mix cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, salt, and pepper in a bowl. 2. Lay an egg roll wrapper down with a corner facing you. 3. Spoon about 2 tablespoons of the cheese mix in the center. 4. Fold the bottom over the mix, then fold in the sides, and roll it up tightly. 5. Seal the edges with a bit of water if needed. 6. Heat oil in a pan. Fry each egg roll until golden brown, about 3-4 minutes. 7. Drain on paper towels and serve warm. Yes, you can bake them! Baking gives you a healthier option. To bake, preheat your oven to 400°F (200°C). Place the rolled egg rolls on a baking sheet lined with parchment paper. Brush them lightly with oil for crispiness. Bake for about 15-20 minutes, turning halfway through. They may not be as crispy as fried ones, but they still taste great! In the fridge, cooked egg rolls last about 3-4 days. Store them in an airtight container to keep them fresh. If you see any signs of mold or an off smell, it’s best to throw them away. If you want them to last longer, consider freezing them. Mini jalapeño popper egg rolls are a fun and tasty treat. You learned about key ingredients, preparation steps, and variations. I shared tips to avoid common issues and enhance flavor, plus storage information for leftovers. Experimenting with different filling options can make these snacks uniquely yours. Enjoy making and sharing them at your next gathering. You’ll impress everyone with your delicious creations!

Mini Jalapeno Popper Egg Rolls

Crispy egg rolls filled with a creamy jalapeno and cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup jalapeños, finely chopped (fresh or pickled)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste Salt and pepper
  • 12 egg roll wrappers
  • for frying Vegetable oil
  • optional Ranch dressing for dipping

Instructions
 

  • In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
  • Lay an egg roll wrapper on a clean surface, with one corner pointing toward you.
  • Place about 2 tablespoons of the jalapeño cheese mixture in the center of the wrapper.
  • Fold the bottom corner over the filling, then fold the side corners inward, and roll up tightly to seal the egg roll. Use a little water on your fingers to help seal the edges if needed.
  • Repeat the filling and rolling process with the remaining wrappers and filling.
  • In a deep pan or pot, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
  • Carefully drop a few egg rolls into the hot oil, frying in batches for about 3-4 minutes or until they are golden brown and crispy.
  • Use a slotted spoon to remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
  • Serve warm with ranch dressing for dipping, if desired.

Notes

Serve with ranch dressing for dipping.
Keyword appetizer, egg rolls, jalapeno poppers