Mini Jalapeño Popper Egg Rolls (Printable)

Golden crispy rolls stuffed with cream cheese, cheddar, Monterey Jack, and fresh jalapeños.

# What You Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - ½ cup shredded Monterey Jack cheese
04 - 4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, finely sliced
06 - ½ teaspoon garlic powder
07 - ¼ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Assembly

10 - 20 mini egg roll wrappers
11 - 1 large egg, beaten for sealing

→ For Frying

12 - Vegetable oil for deep frying

# How To Make It:

01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until completely smooth and evenly distributed.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place approximately 1 tablespoon of filling in the lower third section of the wrapper.
03 - Fold the bottom corner over the filling, tuck in both sides, then roll tightly upward. Brush the final corner with beaten egg and press to seal securely. Continue until all wrappers are filled.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F while preparing the egg rolls.
05 - Cook egg rolls in small batches, turning frequently, until deeply golden and crisp, approximately 2–3 minutes per batch. Maintain proper oil temperature and avoid overcrowding.
06 - Transfer cooked egg rolls with a slotted spoon to paper towels to drain excess oil. Serve immediately while hot, accompanied by ranch dressing or preferred dipping sauce.

# Expert Tips:

01 -
  • They disappear faster than you can fry them, so consider making a double batch
  • The heat level is totally in your control, making them crowd-pleasing for everyone from spice lovers to the spice-averse
02 -
  • The filling can be made a day ahead and kept refrigerated, which actually makes it easier to work with when rolling
  • Let the fried egg rolls rest on a wire rack instead of paper towels for maximum crunch retention
03 -
  • A small cookie scoop is the perfect size for portioning the filling consistently
  • Keep rolled egg rolls covered with a slightly damp towel while you work to prevent the wrappers from drying out

Return