Mini Jalapeño Popper Egg Rolls (Print version)
Crispy mini egg rolls filled with cream cheese, cheddar, smoky bacon, and spicy jalapeños. A crowd-pleasing snack that comes together in 30 minutes.
# Ingredients:
For the filling
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1 cup (110 g) sharp cheddar cheese, freshly shredded
03 -
4 medium jalapeños, seeded and finely diced (about 1/2 cup)
04 -
6 strips bacon, cooked until crispy and crumbled
05 -
3 green onions, thinly sliced
06 -
1/2 tsp garlic powder
07 -
1/4 tsp salt
For rolling and frying
08 -
24 mini egg roll wrappers
09 -
1 tbsp water, for sealing
10 -
Vegetable oil, for deep frying (about 3-4 cups / 700-950 ml)
For serving
11 -
Ranch dressing or sour cream, for dipping
# Instructions:
01 -
Beat the softened cream cheese in a large bowl until smooth. Fold in the shredded cheddar, diced jalapeños, crumbled bacon, sliced green onions, garlic powder, and salt. Stir until everything is evenly combined.
02 -
Place a mini wrapper in a diamond position on a clean surface. Add about 1 tablespoon of filling in the center. Fold the bottom corner up over the filling, tuck in both side corners firmly, then roll forward snugly. Seal the top edge with a fingertip dipped in water and press for a second.
03 -
Pour 2-3 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high to 350°F (175°C). Clip a thermometer to the side of the pot and maintain this temperature throughout frying.
04 -
Add 4-6 rolls to the hot oil without crowding the pot. Fry for 2-3 minutes, turning once halfway through, until deep golden brown and crispy all over.
05 -
Remove with a slotted spoon and transfer to a paper-towel-lined plate. Let rest for 2 minutes, then serve immediately with ranch dressing or sour cream.
# Good to know:
01 -
For spicier rolls, leave some jalapeño seeds in the filling.
02 -
Mini egg roll wrappers are usually found near tofu or fresh noodles in most grocery stores.
03 -
Best served within 5 minutes of frying for maximum crunch.