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Crispy mini jalapeño popper egg rolls served with dipping sauce

Crispy Mini Jalapeño Popper Egg Rolls

Tiny, spicy bites filled with cream cheese, cheddar, and crispy bacon, perfect for snacks or gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 mini egg rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Soften cream cheese to room temp for easy mixing.
  • 1 cup shredded cheddar cheese Shred your own cheddar if possible for melty texture.
  • 4 slices bacon, cooked and crumbled For a variation, swap bacon for chorizo.
  • 2 jalapeños, finely diced Remove seeds for milder heat.
  • 2 tablespoons green onions, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • oil for frying Use neutral oil with high smoke point.
For assembly
  • 12 pieces egg roll wrappers Lay one on a clean surface with a corner pointing toward you.

Method
 

Preparation
  1. Stir together the cream cheese, cheddar, crumbled bacon, diced jalapeños, green onions, garlic powder, and black pepper in a bowl until smooth and well mixed.
  2. Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
  3. Spoon about 2 tablespoons of filling into the center.
  4. Fold the bottom corner up over the filling, fold both sides in, and roll tightly toward the top corner.
  5. Seal the final edge with a little water.
Cooking
  1. Heat oil in a deep skillet or fryer to 350°F (175°C).
  2. Carefully add rolls in batches and fry for 3–4 minutes until golden brown.
  3. Remove with a slotted spoon and let drain on paper towels.
  4. Serve hot with ranch, spicy mayo, or sweet chili sauce.
  5. Alternatively, bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

Notes

Time-saver: Fry while someone assembles. Common mistake: Overfill causes leaking; spoon less filling and tuck tightly. Add smoked paprika for extra flavor.