Mini Jalapeño Popper Egg Rolls: The Ultimate Crispy, Creamy, Spicy Appetizer Guide
These Mini Jalapeño Popper Egg Rolls bring together everything you love about classic jalapeño poppers—creamy cheese, spicy peppers, and smoky bacon—wrapped in a golden, crispy egg roll shell. Gooey on the inside and crunchy on the outside, they’re an irresistible appetizer for parties, game day, or anytime you want an easy crowd-pleasing snack.
Ingredients
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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4 jalapeños, seeded and diced
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½ cup cooked bacon bits
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12 egg roll wrappers
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp salt
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½ tsp black pepper
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Vegetable oil, for frying
Instructions
In a medium bowl, combine cream cheese, cheddar cheese, diced jalapeños, bacon bits, garlic powder, onion powder, salt, and black pepper.
Mix until smooth and well combined.
Place an egg roll wrapper on a flat surface in a diamond shape (one corner facing you).
Add about 1 tablespoon of filling to the center.
Lightly brush the edges with water to help seal.
Fold the bottom corner over the filling, fold in the sides, then roll tightly and seal the top corner.
Repeat with remaining wrappers and filling.
Heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C).
Carefully add a few egg rolls at a time, without overcrowding.
Fry for 2–3 minutes per side, until golden brown and crispy.
Transfer to a paper towel–lined plate to drain excess oil.
Let cool slightly before serving.
Enjoy with ranch dressing, sour cream, or a spicy dipping sauce.
Notes
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Soften the cream cheese fully for a smoother filling.
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Seed the jalapeños to control the heat, or leave some seeds for extra spice.
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Keep unused wrappers covered with a damp towel so they don’t dry out.
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For a lighter option, these can also be air fried at 375°F (190°C) for 8–10 minutes, flipping halfway.