Hey there, fellow food lovers! Emily here from Delish Map. I am so thrilled you’re here today because I’m about to share one of my absolute favorite easy, crowd-pleasing appetizers that brings so much joy to any gathering. I adore creating snacks that hit all the right notes, and there’s just something magical about that perfect balance of creamy and crispy. That’s exactly what my Mini Jalapeno Popper Egg Rolls deliver!
These irresistible little bites combine the beloved flavors of a classic jalapeno popper, all wrapped up in a perfectly golden, crispy shell. Whether you’re looking for a quick snack, a game-day hero, or an elegant appetizer, these have you covered. I’ll show you how to bake, fry, or even air fry them to perfection.
This recipe yields about 22 delicious egg rolls, and you can whip them up from start to finish in about 30-40 minutes. I just know you’re going to love them!
Table of Contents
Why You’ll Love These Mini Jalapeno Popper Egg Rolls
I truly believe these Mini Jalapeno Popper Egg Rolls are a must-make, and for good reason. They are more than just an appetizer; they are a delightful experience!
- Irresistibly Creamy & Cheesy Filling: The heart of these egg rolls is a luscious blend of softened cream cheese, sharp cheddar and a kick of fresh jalapeno. Every bite offers that perfect creamy, cheesy, and spicy explosion of flavor.
- Perfectly Crispy Exterior: No matter if you choose to bake, fry, or air fry them, you’ll achieve a satisfyingly crispy, golden shell. I’ll share all my tips to ensure they come out perfectly crunchy every single time.
- Effortless Entertaining: These are incredibly easy to prepare, even for a crowd, making them an ideal appetizer for parties, game nights, or casual get-togethers. You can even prep them ahead of time!
- Versatile Snack or Appetizer: They’re hearty enough to be a substantial snack and elegant enough to serve as an appetizer at any special occasion. My friends always rave about them!
Essential Ingredients for Your Mini Jalapeno Popper Egg Rolls
I always say that great food starts with great ingredients. Here’s exactly what you’ll need to make these amazing Mini Jalapeno Popper Egg Rolls:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 3-5 jalapenos, seeded and diced
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- wonton wrappers (around 22)
Ingredient Notes & Smart Substitutions
I’ve learned a few tricks over the years to get the most out of my ingredients, and I’m happy to share them with you! These notes will help you ensure your Mini Jalapeno Popper Egg Rolls are simply the best.
- Cream Cheese: It is crucial for your cream cheese to be softened so it mixes smoothly into the filling without lumps. I like to let mine sit out at room temperature for about an hour. If you’re short on time, you can quickly soften it in a warm water bath (keep it in its foil wrapper) for 10-15 minutes, or microwave it for 15-20 seconds on low power.
- Cheese: While I’ve specified shredded cheddar cheese for its classic flavor and excellent melt, you have options! Monterey Jack is another fantastic choice, offering a milder, creamier melt. A pre-shredded Mexican blend would also work beautifully, adding a bit more complexity.
- Jalapeno Peppers: I love using fresh jalapenos for their vibrant flavor and adjustable heat. If you want a milder egg roll, be sure to remove all the seeds and white membranes, as that’s where most of the capsaicin (the heat) resides. For an even milder taste, you can boil the diced jalapenos for a few minutes before adding them to the mixture. Canned or jarred jalapenos can be used in a pinch, but they often have a tangier, less fresh flavor profile. For a different flavor profile, you can try using hot pepper cheese!
- Wonton vs. Egg Roll Wrappers: For these “mini” jalapeno popper egg rolls, I specifically call for wonton wrappers. They are smaller and thinner, making for a delicate, crispy bite that’s perfect for appetizers. If you want a larger, more substantial egg roll, you can absolutely use standard egg roll wrappers; just be aware you’ll yield fewer rolls and they’ll require a bit more filling per wrapper.
If you’re interested in another delicious egg roll recipe, check out these Amazing Blueberry Cream Cheese Egg Rolls! - Oil: When frying, I recommend using oils with a high smoke point, like vegetable oil, canola oil, or peanut oil. These oils can withstand high temperatures without burning, which is essential for crispy results. Always make sure to dispose of used cooking oil safely once it has completely cooled; I usually pour it back into its original container or a non-recyclable container and toss it in the trash.
Kitchen Tools You’ll Need
Making these Mini Jalapeno Popper Egg Rolls is quite straightforward, and you likely have most of these tools already!
Basic Kitchen Tools:
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Baking sheets (for baking)
- Small bowl (for water to seal wrappers)
Helpful Equipment for Easier Process:
- Dutch oven or deep stockpot (for frying)
- Deep-fat fryer (if frying)
- Slotted spoon or spider strainer (for safely removing fried egg rolls)
- Wire rack (for draining excess oil after frying)
- Instant-read thermometer (essential for monitoring oil temperature if frying)
- Pastry brush (for brushing on butter-oil mixture when baking)
How to Make Mini Jalapeno Popper Egg Rolls: Step-by-Step Instructions
Let’s get cooking! I’m going to walk you through each step to ensure your Mini Jalapeno Popper Egg Rolls turn out perfectly delicious.
Preparing the Creamy Filling
This is where all the magic starts, creating that irresistible creamy center!
I begin by combining the softened cream cheese, shredded cheddar cheese, diced jalapenos, finely sliced green onions, and garlic powder in my large mixing bowl. I mix everything together really well until all the ingredients are fully incorporated and the mixture is smooth. It’s important to make sure there are no large lumps of cream cheese.
Then, I add salt and pepper to taste, stirring it in completely. If you want more ideas for your next party, check out these tasty treat and drink recipes!
The Art of Rolling Your Egg Rolls
Rolling might seem a little intimidating at first, but I promise it’s easier than it looks. With a little practice, you’ll be a pro!
I take a wonton wrapper and place it on my clean work surface so one of its points is facing directly towards me, like a diamond. Then, I spoon about 1 tablespoon of the creamy filling onto the bottom one-third of the wrapper. Next, I dip my finger in a little water and lightly brush it along the edges of the wrapper. This water acts like glue to create a strong seal.
To roll, I first fold the bottom point of the wrapper up over the filling, tucking it snugly. Then, I fold in the left and right sides of the wrapper towards the center.
Finally, I roll the entire wrapper up tightly from the bottom towards the top point, making sure all the edges are pressed firmly to seal it completely. A common mistake is overfilling, which can make them burst, or not sealing properly, which can lead to leaks. Take your time, and ensure each roll is snug and sealed! I find it helpful to imagine creating a tight little package.
I repeat this process with the remaining wrappers and filling until all my delicious Mini Jalapeno Popper Egg Rolls are ready for cooking.
Cooking Methods: Baked or Fried to Perfection
You have a couple of fantastic options for cooking these, and both will result in a wonderfully crispy exterior. I’ve got you covered whether you prefer to bake or fry!
TO BAKE: I preheat my oven to 425 degrees F. Then, I lightly spray a baking sheet with cooking spray. I line the prepared egg rolls on the baking sheet, making sure the seam is facing down.
For extra crispy baked egg rolls, I either spray them lightly with cooking spray, or I melt 2 tablespoons of butter in a small bowl and mix in 2 tablespoons of vegetable oil. I stir this mixture, then brush some of the butter-oil mixture on top of each egg roll.
I bake them for 5 minutes, then I flip them over, brush them with more of the butter-oil mixture, and bake for another 4-5 minutes, or until they are golden brown on both sides.
TO FRY: I heat oil in a Dutch oven, deep stockpot, or deep-fat fryer to 350 degrees F. Once the oil is hot, I carefully deep fry the egg rolls for 3-4 minutes, turning them as needed, until they are beautifully golden brown.
After frying, I remove them to a paper towel-lined plate to drain any excess oil. I let them cool slightly before serving; they’re very hot right out of the oil!
Achieving Maximum Crispiness (No Matter How You Cook Them!)
I’m all about that satisfying crunch, and I’ve got some go-to tips to ensure your Mini Jalapeno Popper Egg Rolls achieve maximum crispiness every time, no matter your preferred cooking method.
For all methods, proper heat is key. Always make sure your oven or air fryer is fully preheated to the specified temperature.
For baking, don’t skimp on the cooking spray or that amazing butter-oil mixture; it’s what helps them turn beautifully golden and crunchy in the oven.
For frying, maintaining the correct oil temperature of 350 degrees F is absolutely essential. If the oil is too cool, the egg rolls will absorb too much oil and become greasy; if it’s too hot, they’ll burn before the filling is heated through. Using an instant-read thermometer is your best friend here! These simple steps will ensure a golden brown and crunchy shell for your delicious Mini Jalapeno Popper Egg Rolls every single time.
Spice Level: Make Your Jalapeno Popper Egg Rolls Milder or Spicier
One of the things I love about cooking from scratch is how easy it is to customize. You can easily adjust the heat level of your Mini Jalapeno Popper Egg Rolls to suit everyone’s palate!
For a milder taste, I always make sure to remove all the seeds and the white membranes inside the jalapenos. These contain most of the capsaicin, which is responsible for the heat. Another trick I sometimes use for an even milder result is to dice the jalapenos and then soak them in milk for about 15-30 minutes before adding them to the filling; this helps to draw out some of the heat. If you’re like me and love an extra kick, you can leave some seeds in, or even add a tiny pinch of cayenne pepper to the filling mixture. Just a little bit goes a long way!
Serving Suggestions & Perfect Pairings
These Mini Jalapeno Popper Egg Rolls are incredibly versatile and perfect for so many occasions. I love serving them up for game day, bringing them to holiday parties, or just making a batch for a casual gathering with friends. They’re always a hit! Why not add these to your next breakfast or brunch?
As for dipping sauces, I have a few favorites. Ranch dressing is a classic choice and always popular, offering a cool contrast to the spicy filling. For something with a little more zing, a sweet chili sauce is fantastic, or even a homemade cilantro-lime crema. If you’re feeling adventurous and want to amp up the spice, a spicy aioli or even a simple hot sauce adds another layer of flavor. Don’t be afraid to experiment with your favorites!
Creative Variations & Customizations for Your Egg Rolls
I adore playing around with recipes and making them my own, and these Mini Jalapeno Popper Egg Rolls are perfect for customization! Here are some ideas for jazzing up your filling:
| Variation Idea | Flavor Profile / What It Adds |
|---|---|
| Smoked Gouda Cheese | Adds a rich, smoky, and nutty flavor that pairs beautifully with jalapenos. |
| Shredded Chicken | Incorporates a lean protein, making the egg rolls more substantial and a great way to use up leftovers. |
| Ground Sausage | Introduces a savory, slightly spicy, and robust flavor, especially if you use a breakfast or Italian sausage. |
| Sweet Corn Kernels | Adds a touch of natural sweetness and a lovely pop of texture, balancing the spice. |
| Smoked Paprika | Deepens the smoky flavor profile and adds a warm, earthy undertone to the filling. |
Make-Ahead, Storage & Reheating Tips
I’m all about making life easier in the kitchen, and these Mini Jalapeno Popper Egg Rolls are fantastic for meal prep!
- Can I Make Them Ahead Of Time? Absolutely! You can assemble the uncooked egg rolls completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and store them in the refrigerator for up to 24 hours before cooking. When you’re ready to cook, proceed with your chosen baking or frying method.
- Storing Leftover Cooked Egg Rolls: Once cooked, allow any leftover egg rolls to cool completely. Then, store them in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Cooked Egg Rolls: If you want to enjoy these later, cooked egg rolls freeze beautifully! After cooking, let them cool completely. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or airtight container, separated by parchment paper, for up to 2-3 months. To reheat from frozen, you don’t need to thaw them.
- Reheating Methods for Crispy Leftovers: To bring back that glorious crispiness, avoid the microwave, which can make them soggy. My favorite methods are the oven or air fryer.
- Oven: Preheat your oven to 375 degrees F. Place the cooked egg rolls on a baking sheet and bake for 8-12 minutes (if refrigerated) or 15-20 minutes (if frozen), flipping halfway through, until heated through and crispy.
- Air Fryer: Preheat your air fryer to 350 degrees F. Place the cooked egg rolls in a single layer in the air fryer basket. Air fry for 5-7 minutes (if refrigerated) or 10-15 minutes (if frozen), shaking the basket halfway through, until hot and crispy.
Gluten-Free Options for Mini Jalapeno Popper Egg Rolls
I understand that dietary needs are important, and I’m happy to report that finding suitable gluten-free wonton or egg roll wrappers is becoming much easier! Most larger grocery stores now carry gluten-free options, often made with rice flour.
When using gluten-free wrappers, I’ve found they can sometimes be a little more delicate than traditional wheat-based wrappers, so handle them gently. They might also crisp up a bit faster, so I recommend keeping a close eye on them during baking or frying to prevent over-browning. The good news is, they still offer that wonderful crispy texture!
FAQs about Mini Jalapeno Popper Egg Rolls
I often get questions from fellow home cooks, so I’ve put together some answers to common queries about these Mini Jalapeno Popper Egg Rolls.
Can I use different peppers?
Yes, you certainly can! While jalapenos are classic, you could use serrano peppers for more heat, or a milder pepper like poblano (though you might need to roast and peel it first) for a less spicy, earthier flavor. Just remember to adjust the quantity based on your desired spice level.
How do I know the oil is hot enough for frying?
The best way is to use an instant-read thermometer to ensure your oil reaches 350 degrees F. If you don’t have one, you can test it by dropping a tiny piece of wrapper into the oil. If it immediately sizzles and floats to the top, the oil is ready. If it just sinks and barely bubbles, it’s not hot enough. If it browns too quickly, it’s too hot.
What’s the best way to prevent them from bursting?
The key to preventing bursts is not to overfill the wrappers and to ensure they are tightly and completely sealed. Use that little bit of water on the edges to create a strong seal. Also, don’t overcrowd your baking sheet or frying pot, as this can lower the cooking temperature and lead to uneven cooking or bursting.
Conclusion
Well, there you have it, my friends! These Mini Jalapeno Popper Egg Rolls are truly a shining star in my appetizer repertoire. I just adore how they bring together creamy, cheesy, and spicy flavors with that irresistible crispy crunch. They’re so versatile and perfect for any occasion, from a casual family night to a big party. I really hope you feel inspired to try them in your own kitchen!
I can’t wait to hear how yours turn out. What’s your favorite dipping sauce for these delicious bites? Do you have any questions, or perhaps a creative variation you’re excited to try? Please leave a comment below; I love connecting with you all and hearing about your culinary adventures!
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Incredible Mini Jalapeno Popper Egg Rolls Recipe
Ingredients
Equipment
Method
- I begin by combining the softened cream cheese, shredded cheddar cheese, the cooked and diced jalapenos, finely sliced green onions, and garlic powder in my large mixing bowl. I mix everything together really well until all the ingredients are fully incorporated and the mixture is smooth. It's important to make sure there are no large lumps of cream cheese. Then, I add salt and pepper to taste, stirring it in completely.
- I take a wonton wrapper and place it on my clean work surface so one of its points is facing directly towards me, like a diamond. Then, I spoon about 1 tablespoon of the creamy filling onto the bottom one-third of the wrapper. Next, I dip my finger in a little water and lightly brush it along the edges of the wrapper. This water acts like glue to create a strong seal.
- To roll, I first fold the bottom point of the wrapper up over the filling, tucking it snugly. Then, I fold in the left and right sides of the wrapper towards the center. Finally, I roll the entire wrapper up tightly from the bottom towards the top point, making sure all the edges are pressed firmly to seal it completely. A common mistake is overfilling, which can make them burst, or not sealing properly, which can lead to leaks. Take your time, and ensure each roll is snug and sealed! I find it helpful to imagine creating a tight little package.
- I repeat this process with the remaining wrappers and filling until all my delicious Mini Jalapeno Popper Egg Rolls are ready for cooking.
- TO BAKE: I preheat my oven to 425 degrees F. Then, I lightly spray a baking sheet with cooking spray. I line the prepared egg rolls on the baking sheet, making sure the seam is facing down. For extra crispy baked egg rolls, I either spray them lightly with cooking spray, or I melt 2 tablespoons of butter in a small bowl and mix in 2 tablespoons of vegetable oil. I stir this mixture, then brush some of the butter-oil mixture on top of each egg roll. I bake them for 5 minutes, then I flip them over, brush them with more of the butter-oil mixture, and bake for another 4-5 minutes, or until they are golden brown on both sides.
- TO FRY: I heat oil in a Dutch oven, deep stockpot, or deep-fat fryer to 350 degrees F. Once the oil is hot, I carefully deep fry the egg rolls for 3-4 minutes, turning them as needed, until they are beautifully golden brown. After frying, I remove them to a paper towel-lined plate to drain any excess oil. I let them cool slightly before serving; they’re very hot right out of the oil!
Notes
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