Tasty Finger Food: Mini Jalapeño Popper Egg Rolls Recipe

Mini Jalapeño Popper Egg Rolls are the ultimate bite-sized snack, combining the creamy, cheesy goodness of jalapeño poppers with the crispy crunch of egg rolls. Perfect for parties, game nights, or as a delicious appetizer, these little treats pack a punch of flavor with every bite.

Ingredients

For the Filling:

• 6 fresh jalapeños, deseeded and finely diced
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked and crumbled bacon (optional)
• 1/4 cup finely chopped green onions

For the Egg Rolls:

• 12 small egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for frying

For the Dipping Sauce:

• 1/2 cup ranch dressing
• 1 tablespoon sriracha (optional for spice)
• 1 teaspoon lime juice

Instructions

Step 1: Prepare the Filling

1. In a mixing bowl, combine the softened cream cheese, shredded cheddar, mozzarella, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Fold in the diced jalapeños, crumbled bacon (if using), and chopped green onions.
3. Mix well until all ingredients are evenly incorporated.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
2. Spoon about 1 to 2 tablespoons of the jalapeño popper filling onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides tightly.
4. Brush the top corner with the beaten egg, then roll up tightly to seal.
5. Repeat with the remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
2. Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding the pan.
3. Fry for 2-3 minutes per side until golden brown and crispy.
4. Use a slotted spoon to transfer the egg rolls to a paper towel-lined plate to drain excess oil.

Step 4: Make the Dipping Sauce

1. In a small bowl, whisk together ranch dressing, sriracha (if using), and lime juice.
2. Serve alongside the crispy mini jalapeño popper egg rolls for dipping.

Variations

Spicy Version

• Add a dash of cayenne pepper or hot sauce to the filling for extra heat.
• Use pepper jack cheese instead of mozzarella for a bolder flavor.

Air Fryer Method

• Preheat the air fryer to 375°F (190°C).
• Lightly spray the egg rolls with cooking spray.
• Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Baked Version

• Preheat oven to 400°F (200°C).
• Arrange egg rolls on a baking sheet lined with parchment paper.
• Brush the tops with a little oil and bake for 12-15 minutes, flipping halfway.

Tips for the Best Mini Jalapeño Popper Egg Rolls

• Ensure the egg roll wrappers are sealed well to prevent leakage while frying.
• Use gloves when handling jalapeños to avoid skin irritation.
• If prepping ahead, store uncooked egg rolls in the refrigerator for up to 24 hours before frying.
• Serve fresh and hot for the best taste and texture.

These Mini Jalapeño Popper Egg Rolls are guaranteed to be a hit at any gathering. Enjoy their crispy, cheesy, and slightly spicy goodness!