Description
Quick and easy Mini Jalapeño Popper Egg Rolls feature a creamy filling with a spicy kick, perfect for family gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced
- 12 egg roll wrappers
- 1/2 cup cooked bacon bits
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Instructions
- Prepare the filling: In a medium bowl, mix together the cheddar cheese and bacon bits. Stir until they’re combined and set aside. In a separate bowl, mix the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper until creamy.
- Wrap it up: Place an egg roll wrapper with one corner pointed toward you. Add about 1 tablespoon of the cheddar-bacon mixture in the center, then top with 1 tablespoon of the cream cheese blend.
- Seal it tight: Brush the edges of the wrapper with water to help it seal. Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly.
- Fry time: Heat about 1-2 inches of vegetable oil in a skillet over medium-high heat. Carefully add a few egg rolls to the hot oil and fry for 2-3 minutes on each side until golden brown.
- Drain and devour: Use tongs to remove the egg rolls from the oil and place them on paper towels to drain excess grease.
Notes
Serve with dipping sauces like ranch, hot sauce, or a creamy cilantro dip. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg