Tasty Finger Food Mini Jalapeno Popper Egg Rolls are a fun and spicy twist on a classic appetizer. Inside every crispy egg roll wrapper, you’ll find a creamy blend of cheese, jalapenos, and a little bit of bacon or sausage for that smoky, savory bite. They’re small, crunchy, and just the right amount of spicy to wake up your taste buds.
I love making these for parties or casual get-togethers because they are so easy to eat and always a hit with the crowd. I usually serve them with a cool ranch or creamy dip to balance out the heat, and sometimes pair them with a cold drink for a perfect combo. These mini egg rolls are a great finger food option that keeps everyone coming back for more.
One of my favorite things about these mini jalapeno popper egg rolls is how quickly they come together. I like prepping the filling ahead of time and then wrapping them up quickly when guests arrive. They fry up beautifully and get that golden brown crunch that everyone loves. If you’re looking for a tasty snack that’s a little different and full of flavor, these are a must-try!
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the filling creamy and smooth. If you’re looking for a lighter option, try Neufchâtel cheese or a dairy-free cream cheese alternative.
Jalapeños: Fresh jalapeños add fresh heat and texture. If you want less spice, remove all the seeds and membranes, or switch to mini sweet peppers for a mild version.
Bacon: Adds smoky flavor and crunch. For a vegetarian option, skip the bacon or use smoked tempeh or mushrooms instead.
Egg Roll Wrappers: These give the egg rolls their crisp, golden crunch. If unavailable, spring roll wrappers or even wonton wrappers can be used but adjust cooking time accordingly.
How Do You Wrap Egg Rolls so They Don’t Unravel While Frying?
Wrapping the egg rolls tightly is key to keeping them intact during frying. Here’s how I do it:
- Place the filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides snugly to enclose the filling.
- Roll tightly towards the top corner.
- Use a dab of water to moisten the edge so it sticks well and seals the roll.
- Press gently but firmly to ensure no air pockets are inside.
Keeping the rolls tight and well sealed prevents oil from seeping in and stops them from unrolling during frying.
Equipment You’ll Need
- Deep fryer or heavy pot – for frying the egg rolls to golden, crispy perfection.
- Slotted spoon – helps you lift the egg rolls from hot oil safely and drain excess oil.
- Mixing bowl – to combine all the filling ingredients smoothly.
- Pastry brush or small bowl of water – to moisten egg roll wrapper edges so they seal tight.
- Paper towels – for draining the fried egg rolls and keeping them crispy.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a different savory flavor that still pairs well with cheese and jalapeños.
- Use pepper jack cheese instead of cheddar to add a little extra spicy kick inside.
- Mix in finely chopped spinach or kale for a touch of green and added nutrition without overpowering the flavors.
- Try swapping fresh jalapeños for pickled ones if you want a tangy twist with milder heat.
Tasty Finger Food Mini Jalapeno Popper Egg Rolls
Ingredients You’ll Need:
For The Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions (plus more for garnish)
For The Jalapeños:
- 10 fresh jalapeño peppers, halved and seeded
Other Ingredients:
- 12 egg roll wrappers
- Vegetable oil, for frying
- Ranch dressing (for dipping)
- Sweet chili sauce (for dipping)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 10 minutes to fry the egg rolls. Overall, you can have these delicious mini jalapeño popper egg rolls ready to serve in around 30 minutes!
Step-by-Step Instructions:
1. Make the Filling:
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, and 1/4 cup chopped green onions. Mix everything well until smooth and evenly combined.
2. Prepare the Jalapeños:
Slice the jalapeño peppers in half lengthwise, and carefully remove all seeds and membranes to lessen the heat. You can leave the stems on if you like how they look for serving.
3. Stuff and Wrap the Egg Rolls:
Fill each jalapeño half generously with the cream cheese mixture. Lay an egg roll wrapper flat on a clean surface in a diamond shape. Place one stuffed jalapeño near the bottom corner, then fold the corner over the jalapeño. Fold in the sides tightly around the filling, and roll up firmly. Use a little water on the top corner to seal the wrapper so it stays closed during frying. Repeat for all jalapeños.
4. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or a large heavy pot to 350°F (175°C). Carefully place the wrapped jalapeños into the hot oil in batches. Fry for about 2-3 minutes, turning occasionally, until the egg rolls are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve and Enjoy:
Sprinkle the fried egg rolls with extra chopped green onions for a fresh touch. Serve warm with ranch dressing and sweet chili sauce for dipping. Enjoy the perfect crunchy, creamy, and spicy finger food treat!
Can I Use Frozen Jalapeños for This Recipe?
It’s best to use fresh jalapeños for the best texture and flavor. If using frozen, thaw them completely and pat dry to remove excess moisture before stuffing.
Can I Bake Instead of Frying the Egg Rolls?
Yes! Preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet lined with parchment, and spray them lightly with cooking oil. Bake for about 15-20 minutes or until golden and crispy, flipping halfway through.
How Do I Store Leftover Jalapeño Popper Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to keep them crispy instead of using the microwave.
Can I Make the Filling Ahead of Time?
Absolutely! You can mix the cream cheese filling a day ahead and keep it refrigerated. When ready, stuff the jalapeños and wrap them just before frying or baking.
