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Delicious jalapeño popper egg rolls served on a platter with dipping sauce

Jalapeño Popper Egg Rolls

Crispy egg rolls filled with creamy cheese and spicy jalapeños, perfect for gatherings or a cozy movie night.
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Prep Time 10 minutes
Cook Time 15 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) Use full-fat for creaminess
  • 1 cup shredded cheddar cheese Preferably sharp cheddar
  • 1/2 cup diced jalapeños (fresh or pickled) Adjust according to spice preference
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper Adjust to personal preference
For assembly
  • 1 package egg roll wrappers
  • as needed for frying Oil Vegetable or canola oil recommended

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well incorporated.
Wrapping
  1. Take an egg roll wrapper and lay it on a clean, flat surface with a corner facing you. Spoon 1-2 tablespoons of the filling into the center of the wrapper, fold the corner up over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of water. Repeat with the remaining wrappers and filling.
Frying
  1. Heat oil in a deep skillet or pot over medium heat to submerge the egg rolls halfway. Once the oil is hot, carefully add the egg rolls in batches and fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to soak up excess oil.
Serving
  1. Serve your Jalapeño Popper Egg Rolls hot with your favorite dipping sauce, such as ranch dressing or salsa.

Notes

For a healthier option, consider baking the egg rolls at 400°F (200°C) for about 20 minutes after brushing with olive oil. Alternatives such as spinach or mushrooms can be used instead of jalapeños for non-spicy versions.