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Mini Jalapeño Popper Egg Rolls Recipe That’s Irresistible

Mini Jalapeño Popper Egg Rolls

Crisp mini egg rolls are packed with creamy cheese, fresh jalapeños, bacon, garlic, and green onions. Fry them until golden or air-fry them at 375°F for a crunchy appetizer with a molten, flavorful center.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Filling
  • 8 ounces Full-fat cream cheese, softened
  • 1 cup Shredded sharp cheddar cheese
  • 1/2 cup Shredded Monterey Jack cheese
  • 3 jalapeños Fresh jalapeños, finely diced
  • 4 slices Bacon, cooked crisp and crumbled
  • 2 green onions Green onions, thinly sliced
  • 1 clove Garlic clove, finely minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Wrappers and Cooking
  • 12 wrappers Mini egg-roll wrappers, approximately 6-inch squares
  • 1 tablespoon All-purpose flour
  • 2 tablespoons Water
  • As needed Neutral oil, such as canola or vegetable oil, for frying

Method
 

Step-by-Step
  1. Cook the bacon until crisp, drain it well, and crumble it. Finely dice the jalapeños and green onions, removing the jalapeño seeds and membranes for a milder filling.
  2. In a mixing bowl, combine the softened cream cheese, cheddar, Monterey Jack, jalapeños, bacon, green onions, garlic, kosher salt, and black pepper. Stir until the mixture is evenly combined.
  3. Place about 1 1/2 to 2 tablespoons of filling in the center of each mini wrapper. Fold the bottom corner over the filling, fold in both side corners, and roll tightly toward the remaining corner.
  4. Mix the flour and water into a smooth sealing paste. Brush the final wrapper corner with the paste and press firmly to seal, then keep the assembled egg rolls covered with a damp towel.
  5. For best results, chill the assembled egg rolls for 15–20 minutes. This firms the cheese filling and helps reduce the chance of the wrappers opening during cooking.
  6. For deep-frying, heat 2–3 inches of neutral oil to 350–360°F. Fry a few egg rolls at a time for 3–5 minutes, turning once, until golden brown and crisp, then drain on a wire rack or paper towels.
  7. For air-frying, lightly spray the assembled egg rolls with oil and cook at 375°F for 8–10 minutes, turning halfway through. Cook until the wrappers are browned and crisp.
  8. Let the cooked egg rolls stand for several minutes before serving because the melted cheese filling will be extremely hot. Serve with your favorite dipping sauce.

Notes

Dry the diced jalapeños and bacon thoroughly so excess moisture does not make the wrappers soggy or cause them to burst. Fry in small batches so the oil stays near 350°F. For more heat, retain some jalapeño seeds or combine fresh jalapeños with diced pickled jalapeños.