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Jalapeno Popper Egg Rolls

These Jalapeno Popper Egg Rolls combine the creamy, spicy goodness of jalapeno poppers wrapped in a crispy golden egg roll, perfect for snacks or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced pickled jalapenos Adjust for spice preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Egg Rolls
  • 12 pieces egg roll wrappers
  • Oil for frying (vegetable or canola)
  • Optional sour cream or ranch dressing for dipping

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapenos, garlic powder, and onion powder. Stir until everything is well blended and creamy.
  2. Taste the mixture to adjust seasoning if desired.
Wrapping
  1. Lay a sheet of egg roll wrapper on a clean surface, pointing one corner towards you. Spoon about 2 tablespoons of your creamy jalapeno mixture onto the wrapper.
  2. Fold the bottom corner over the filling, then fold in the sides, and roll tightly until closed.
Frying
  1. In a large skillet or deep fryer, heat about 2 inches of oil to 350°F (175°C).
  2. Carefully place the egg rolls in the hot oil, frying in batches until golden brown (about 3-4 minutes each). Flip them halfway for even cooking.
Serving
  1. Use a slotted spoon to remove the egg rolls from the oil and drain on a paper towel.
  2. Serve hot with sour cream or ranch dressing.

Notes

For a healthier version, you can bake these egg rolls instead. Brush them lightly with oil and bake at 425°F (220°C) for about 15-20 minutes. You can also experiment with different cheeses like pepper jack or mozzarella. Store leftovers in an airtight container in the fridge for up to 3 days.