Description
These Mini Jalapeño Popper Egg Rolls are a spicy twist on a classic appetizer, combining creamy cheese, bacon, and jalapeños in a crispy wrapper. Perfect for parties or snacking!
Ingredients
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 2 jalapeños, seeded and finely chopped
- 1/4 teaspoon garlic powder
Additional Ingredients:
- 12–16 mini egg roll wrappers
- Vegetable oil for frying
- Optional: ranch or sour cream for dipping
Instructions
- Prepare Filling: In a medium bowl, mix cream cheese, cheddar cheese, bacon, jalapeños, and garlic powder until combined.
- Fill and Roll: Place 1 tablespoon of the filling in the center of each egg roll wrapper. Fold sides in, then roll tightly, sealing with water.
- Fry: Heat oil in a skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden and crispy.
- Drain and Serve: Transfer cooked rolls to a paper towel-lined plate. Serve warm with dipping sauce.
Notes
- For a lighter option, bake or air fry the egg rolls after spraying with oil.
- Freeze unbaked rolls for quick appetizers later.
