Crispy Jalapeno Popper Egg Rolls (Print Page)

Crunchy golden shells stuffed with creamy jalapeno popper filling, cheddar, cream cheese, and optional bacon.

# What You Need:

→ Cheeses

01 - 8 oz cream cheese, softened to room temperature
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup shredded mozzarella cheese

→ Vegetables & Aromatics

04 - 3-4 fresh jalapeño peppers, seeded and finely diced
05 - 2 green onions, thinly sliced

→ Seasonings & Optional Add-ins

06 - 6 strips cooked bacon, finely chopped (optional)
07 - 1/2 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste

→ Wrappers & 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, shredded mozzarella, diced jalapeños, sliced green onions, chopped bacon if using, garlic powder, smoked paprika, salt, and pepper. Stir with a spatula until all ingredients are evenly incorporated and the mixture is smooth.
02 - Lay one egg roll wrapper flat on a clean work surface with one corner pointing toward you. Spoon 2 to 3 tablespoons of the cheese filling near the center of the wrapper.
03 - Fold the bottom corner up and over the filling. Fold the left and right sides inward toward the center. Continue rolling tightly away from you. Dip your finger in water and moisten the top corner to seal the roll closed.
04 - Continue filling, rolling, and sealing the remaining wrappers until all filling is used. Keep completed rolls seam-side down on a sheet pan lined with parchment paper to prevent sticking.
05 - Heat vegetable oil in a deep skillet or fryer to 350°F. Carefully lower egg rolls into the hot oil in batches of 3 to 4, turning occasionally, and fry for 3 to 5 minutes until deeply golden brown and crispy on all sides.
06 - Remove the egg rolls from the oil using tongs and transfer to a plate lined with paper towels to drain excess oil. Allow to cool briefly, then serve hot with ranch dressing, sour cream, or chipotle mayo for dipping.

# Expert Tips:

01 -
  • You get all the addictive flavor of jalapeño poppers without the mess of stuffing and breading individual peppers.
  • The filling comes together in one bowl and the rolling technique is surprisingly forgiving once you get the hang of it.
  • They disappear so fast at parties that you will seriously consider doubling the recipe every single time.
02 -
  • Do not overfill the wrappers or they will burst open during frying and leave you with a cheesy oil mess.
  • The oil temperature drops when you add cold egg rolls so work in small batches and let the oil recover between rounds.
03 -
  • Wear gloves while seeding and dicing the jalapeños unless you enjoy the sensation of burning hands for the rest of the evening.
  • Test the oil temperature with a small scrap of wrapper before committing your first egg roll to ensure the oil is hot enough but not smoking.

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