Crispy Jalapeno Popper Egg Rolls (Printable)
Crunchy, cheesy jalapeño popper egg rolls filled with cream cheese, cheddar, and green onions—great for snacking.
# What You’ll Need:
→ Dairy & Cheeses
01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables
04 - 3-4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, thinly sliced
→ Seasonings & Fillings
06 - 6 strips cooked bacon, finely chopped (optional)
07 - 1/2 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and pepper, to taste
→ Wrapping & Frying
10 - 12 egg roll wrappers
11 - Small bowl of water for sealing
12 - 4 cups vegetable oil for frying
# Directions:
01 - In a large mixing bowl, combine the softened cream cheese, shredded cheddar, mozzarella, diced jalapeños, sliced green onions, chopped bacon if using, garlic powder, smoked paprika, salt, and pepper. Stir until the mixture is smooth and evenly blended.
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, then fold in both sides tightly. Continue rolling away from you and seal the top corner with a dab of water to close.
04 - Continue filling, rolling, and sealing the remaining wrappers until all the filling has been used.
05 - Heat vegetable oil in a deep skillet or fryer to 350°F. Carefully lower egg rolls into the oil in small batches. Fry for 3 to 5 minutes, turning occasionally, until the wrappers are golden brown and crispy on all sides.
06 - Remove the egg rolls with tongs and drain on a layer of paper towels. Serve immediately while hot, paired with ranch dressing, sour cream, or your preferred dipping sauce.
# Expert Suggestions:
01 -
- That irresistible contrast of a shatteringly crisp shell giving way to a molten cheesy center is something people genuinely gasp over.
- You can prep the filling a day ahead which makes party cooking feel almost calm and under control.
02 -
- Do not overfill the wrappers because the filling expands as the cheese melts and the wrapper will burst open in the oil creating a greasy mess.
- Letting the oil come back up to temperature between batches is the difference between crispy and greasy.
03 -
- A small bowl of water with a pastry brush beside your workstation makes sealing fast and precise instead of fumbling with wet fingers.
- The filling tastes incredible on its own so do not be surprised if you lose a spoonful or two to quality control before rolling begins.