Mini Jalapeño Popper Egg Rolls (Print)
Crispy wrappers filled with spicy jalapeño cream cheese blend
# Ingredient list:
→ Filling
01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - ½ cup shredded Monterey Jack cheese
04 - 4 fresh jalapeños, seeded and finely diced
05 - 2 green onions, finely sliced
06 - ½ tsp garlic powder
07 - ¼ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Assembly
10 - 20 mini egg roll wrappers
11 - 1 large egg, beaten
→ For Frying
12 - Vegetable oil for deep frying
# Directions:
01 - Combine cream cheese, cheddar, Monterey Jack, diced jalapeños, green onions, garlic powder, paprika, salt, and pepper in a medium bowl. Mix until smooth and well combined.
02 - Place an egg roll wrapper on a clean work surface with a corner pointing toward you. Spoon about 1 tablespoon of filling onto the lower third of the wrapper.
03 - Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Avoid overcrowding the pan.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm, optionally with ranch or your favorite dipping sauce.
# Expert Tips:
01 -
- The crispy outside meets impossibly creamy inside in ways you didnt know you needed
- They disappear faster than you can fry them so make double
02 -
- Oil temperature matters more than anything, too cold and they are greasy, too hot and they burn before the filling heats through
- Seal those edges really well or watch your beautiful filling escape into the oil
03 -
- Line your cooling rack with paper towels but also set it over a baking sheet to contain the mess
- If wrappers are tearing, let them thaw longer or work with them straight from the fridge depending on your brand