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Mini Jalapeno Popper Egg Rolls bring together that cheesy, spicy flavor kick of poppers with the sticky crunch you get from egg rolls. Inside, you’ll find melty cheese, punchy bacon, and a touch of heat that keeps folks coming back. I whip these up whenever friends show up for game night. They’re always gone before I get a chance to eat too many myself.
One summer, I gave these a shot for a family cookout. Now it’s the one thing people ask me to make again and again at any get together.
Tasty Ingredients
- Vegetable oil: Great for frying since it’s mild and gets really hot Grab a bottle that isn’t flavored for that crunchy bite
- Black pepper: Gives a light spicy nudge Grind it right before you use, if you can
- Salt: Just a little lifts all the flavors up Use a fine texture so it mixes nicely
- Onion powder: Brings a mellow sweet-salty taste that ties in with the filling
- Garlic powder: Savory and simple Choose a fine type so it blends right in
- Cooked bacon bits: Adds chewy, smoky zing Fry up some crispy bacon and crumble it for best flavor
- Egg roll wrappers: The crunchy wrapper, look in the refrigerated section for ones without any splits
- Fresh jalapenos: These guys add that fresh, zippy heat Take out some seeds if you want it milder or leave them for a bigger kick Always pick glossy firm ones
- Shredded cheddar cheese: Sharp and melty, tastes better when you shred your own block
- Cream cheese: Softened makes mixing super easy Grab your favorite brand for the richest texture
Simple How-To Steps
- Serve:
- Hang tight for a minute for them to cool down before grabbing them Arrange on a plate and put out a bowl of ranch, tangy sour cream, or your best dipping sauces
- Fry the Egg Rolls:
- Pour enough oil in a sturdy skillet so your rolls will be covered Heat until a corner of wrapper bubbles right away That’s around 350 F Drop in a few at a time so there’s room Fry about 2 to 3 minutes per side until they’re perfectly gold and crispy Let them drip on a paper-towel lined plate
- Assemble the Egg Rolls:
- Take one wrapper on a clean board, with a corner pointed at you Moisten the edges with water Spoon a big scoop of the cheesy filling in the center Fold the bottom corner up over the filling, bring sides in, then roll it tight—make sure to pinch that last edge to seal Repeat with the rest
- Mix Up the Filling:
- In a bowl, stir together cream cheese, cheddar, chopped jalapenos, bacon pieces, garlic and onion powder, salt, and black pepper Mix until it’s all one color with green and bacon spread everywhere
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When I switched to thick-cut bacon, the filling turned out super rich and had even more smoky punch. Now my family swears it’s the only bacon that works here.
Storing Advice
Cool the egg rolls down all the way once they’re fried. Pop them into an airtight box and stash in the fridge up to three days. To freeze, lay them out flat so they don’t stick, freeze till hard, then bag up. The best way to reheat is popping them in a hot oven or an air fryer to get them crispy again.
Swap It Up
Crank up the spice by using pepper jack instead of cheddar, or stick with Monterey jack for something milder. You can swap in turkey bacon or go meat-free if needed. For a dairy-free idea, sub in vegan cream cheese and shredded plant cheese.
Ways to Eat
Eat these crispy bites on their own or lay out a bunch of dips like cilantro-lime ranch, chipotle mayo, or just plain salsa. Make a party plate with some sliders and cut-up veggies to round things out.
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Fun Food Mashup
Poppers are a long-time American favorite at bars and gatherings, known for that mix of spicy and creamy goodness. Wrapping them up in egg roll wrappers is a clever twist—mixing classic Southwestern bar food with the hands-on crunch from Asian eats.
Common Recipe Questions
- → Is it okay to bake these instead of frying?
You totally can! Just brush the rolls with oil and throw them in the oven at 400°F (200°C) about 12-15 minutes. They'll get nice and crisp.
- → What sauces are good to dip them in?
Try dunking them in ranch, some spicy mayo with Sriracha, or just classic sour cream for a fresh touch.
- → Are these really spicy?
How spicy they get is up to your jalapenos. Want them milder? Leave out the seeds or swap in a less-hot pepper.
- → Can I make these ahead?
Yep, roll them up and stash them in the fridge until you're set to bake or fry. That way they're fresh and hot when you serve them.
- → How do I make sure they're crispy?
Get your oil to 350°F for a crunchy shell. If you're baking, brush on the oil to still get that crisp bite, just a bit lighter.