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Chicken Jalapeño Popper Egg Rolls

These crispy Chicken Jalapeño Popper Egg Rolls combine all the bold flavors of a jalapeño popper, wrapped in a crunchy egg roll. Filled with diced chicken, softened jalapeños, cream cheese, mozzarella, and bacon, these egg rolls are the ultimate appetizer for any party or game day. Serve with a side of ranch dressing for a perfect dipping sauce. Make a batch and watch them disappear as soon as they hit the table!

Featured in Small bites and starters.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 12:23:49 GMT
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Chicken Jalapeño Popper Egg Rolls | myhomemaderecipe.com
These Chicken Jalapeño Popper Egg Rolls are the perfect blend of spicy and cheesy! My family couldn’t stop raving about them—they’re perfect for game day or a fun dinner.

INGREDIENTS

  • 4 tablespoons unsalted butter, divided: Adds richness and helps brown the chicken.
  • 1 pound boneless chicken breast, diced: Provides a lean protein base for the filling.
  • 1/2 cup diced yellow onion: Adds a mild, sweet flavor to the filling.
  • 6 jalapeños, seeded and diced: The main heat source in this dish, bringing a spicy kick.
  • 8 ounces cream cheese, softened: The creamy base that holds the filling together.
  • 1/2 cup shredded mozzarella cheese: Adds a mild, gooey cheese pull.
  • 1/2 cup shredded Monterey jack cheese: Provides a bit more kick with a smooth texture.
  • 4 slices bacon, cooked crisp and crumbled: Adds a smoky, salty element to the filling.
  • 1/2 cup Panko breadcrumbs: Helps give the filling some body and texture.
  • 1 teaspoon salt: Enhances all the flavors in the filling.
  • 1/2 teaspoon black pepper: Adds a bit of additional spice to balance the heat.
  • 16 egg roll wrappers: Crispy shell for encasing the filling.
  • 1 tablespoon cornstarch mixed with 1 tablespoon water: Used to seal the egg roll wrappers.
  • Vegetable oil for frying: Ensures the egg rolls fry up crispy and golden brown.
  • 1/2 cup ranch dressing for serving: A cool and creamy dipping sauce that pairs perfectly with the spicy egg rolls.

INSTRUCTIONS

Step 1:
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced chicken and cook for about 8 to 10 minutes, until it's browned and no longer pink inside. Once cooked, transfer the chicken to a large bowl and set it aside.
Step 2:
Return the skillet to medium-high heat and add the remaining 2 tablespoons of butter. Toss in the diced onion and jalapeños and sauté for about 5 minutes, until they soften and become fragrant. Transfer the cooked vegetables to the bowl with the chicken and let the mixture cool slightly.
Step 3:
To the bowl with the chicken and vegetables, add the softened cream cheese, shredded mozzarella, Monterey jack cheese, crumbled bacon, Panko breadcrumbs, salt, and pepper. Mix until all ingredients are well-combined and the filling becomes rich and cheesy.
Step 4:
Now it’s time to assemble the egg rolls. Lay one eggroll wrapper with a pointed corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper and gently shape it into a log. Fold the bottom corner over the filling, then fold the sides in, and roll it up tightly to form a log. Use the cornstarch and water mixture to seal the edge. Repeat until all the filling is used.
Step 5:
In a large pot, heat vegetable oil to 350°F (175°C) for frying. Carefully place the egg rolls into the hot oil in batches, frying them for about 5 minutes, turning often, until they’re golden brown and crispy. Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 6:
Serve these delicious Chicken Jalapeño Popper Egg Rolls warm with ranch dressing for dipping. Enjoy their spicy, cheesy goodness with family and friends!

Serving and Storage Tips

  • Serve the egg rolls hot and crispy, fresh out of the fryer, for the best flavor and texture.
  • Pair them with ranch dressing or your favorite dipping sauce, like chipotle mayo or spicy salsa, to complement the jalapeño kick.
  • Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
  • To reheat, use an oven or air fryer to restore crispiness—microwaving may make them soggy.

Helpful Notes

  • You can substitute ground turkey or shredded rotisserie chicken for the diced chicken breast for a variation in texture.
  • If you prefer less heat, reduce the number of jalapeños or remove the seeds before dicing.
  • Adding a pinch of smoked paprika or cayenne pepper to the filling can enhance the overall flavor.

Tips from Well-Known Chefs

  • Chef John suggests using fresh jalapeños for maximum flavor and to keep the filling from becoming too watery.
  • Chef Marcus Samuelsson recommends mixing a little shredded cheddar for an extra cheesy, gooey texture inside the egg rolls.

WHY YOU'LL LOVE THIS RECIPE

  • The perfect combination of spicy jalapeños, creamy cheese, and savory chicken creates a balanced flavor profile.
  • They’re easy to prepare and great for serving as appetizers at parties, game nights, or even as a fun family dinner.
  • The crispy exterior pairs wonderfully with the soft and flavorful filling, making each bite an explosion of taste.

VARIATIONS

  • For a vegetarian option, swap the chicken with sautéed mushrooms or black beans.
  • Try using different cheeses like sharp cheddar or pepper jack for a bolder flavor.
  • You can also bake the egg rolls instead of frying them by brushing them with a bit of oil and baking them in a 400°F oven for about 15-20 minutes.

Spicy, Appetizer, Party Food

Crispy egg rolls filled with chicken, jalapeños, cream cheese, and bacon. The perfect combination of spicy and cheesy in a crunchy bite!

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (16 egg rolls)

Dietary: ~

Ingredients

01 4 tablespoons unsalted butter, divided.
02 1 pound boneless chicken breast, diced.
03 1/2 cup diced yellow onion.
04 6 jalapeños, seeded and diced.
05 8 ounces cream cheese, softened.
06 1/2 cup shredded mozzarella cheese.
07 1/2 cup shredded Monterey jack cheese.
08 4 slices bacon, cooked crisp and crumbled.
09 1/2 cup Panko breadcrumbs.
10 1 teaspoon salt.
11 1/2 teaspoon black pepper.
12 16 eggroll wrappers.
13 1 tablespoon cornstarch mixed with 1 tablespoon water.
14 Vegetable oil, for frying.
15 1/2 cup ranch dressing for serving.

Instructions

Step 01

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starting to brown, about 8 to 10 minutes. Transfer chicken to a large bowl and set aside.

Step 02

Return the skillet to heat and add the remaining 2 tablespoons of butter. Add the onion and jalapeños, cooking until softened, about 5 minutes. Transfer vegetables to the bowl with chicken and allow the mixture to cool slightly.

Step 03

Add cream cheese, Monterey jack cheese, Mozzarella cheese, bacon, breadcrumbs, salt, and pepper to the chicken mixture. Mix until combined.

Step 04

To assemble the egg rolls, place one wrapper with the point facing you. Add 2 tablespoons of filling in the center of the wrapper and spread it slightly to form a log. Fold one pointed side over the filling, fold in the ends, and then roll it up to form a tight log. Seal the final edge with the cornstarch mixture. Continue assembling the remaining egg rolls.

Step 05

Fill a large pot with oil at least 3 inches deep. Heat the oil to 350°F. Once hot, carefully drop a few egg rolls in at a time and fry, turning often, until brown and crispy, about 5 minutes. Drain on paper towels and serve warm with ranch dressing.

Notes

  1. For a milder flavor, reduce the number of jalapeños or remove all the seeds.
  2. These egg rolls freeze well. After frying, let them cool, then freeze individually before storing in a sealed container. Reheat in the oven at 350°F for 10 minutes.
  3. Great for game day parties or appetizers.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 18 g
  • Total Carbohydrate: 20 g
  • Protein: 15 g