Description

These Mini Jalapeño Popper Egg Rolls combine spicy jalapeños, creamy cheese, and crispy bacon all wrapped in a crunchy egg roll wrapper. Perfect as a flavorful appetizer or snack, they can be cooked by air frying, deep frying, or baking for a lighter option. Serve warm with ranch, sour cream, or chipotle mayo for a delicious finger food that’s sure to impress.

Ingredients

Scale

Filling

8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon
2–3 jalapeños, finely chopped (seeds removed for milder heat)

Assembly

16–20 mini egg roll wrappers
Small bowl of water (for sealing)

Cooking

Cooking spray or oil (for frying or air frying)

Optional for Serving

Ranch dressing
Sour cream
Chipotle mayo

Cook Mode Prevent your screen from going dark

Instructions

Prepare the filling: In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked and crumbled bacon, and finely chopped jalapeños. Stir well until all ingredients are evenly incorporated and smooth.
Assemble the egg rolls: Place 1 heaping teaspoon of the cheese and jalapeño filling in the center of each mini egg roll wrapper. Dip your finger in water and lightly moisten the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly and roll up completely, sealing the edges with the dampened water. Repeat this process for all wrappers and filling.
Cook by air frying: Preheat the air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray to help them crisp evenly. Arrange them in a single layer inside the air fryer basket, making sure they don’t touch. Cook for 6–8 minutes, flipping halfway through, until they turn golden brown and crispy.
Alternatively, cook by deep frying: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side or until they become golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Optional baking method: For a lighter option, preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper and bake for 12–15 minutes until golden and crisp.
Serve: Serve the mini jalapeño popper egg rolls warm with your favorite dipping sauces such as ranch dressing, sour cream, or chipotle mayo.

Notes

These egg rolls can be made ahead and frozen uncooked. Freeze on a tray and then store in a sealed bag. Cook from frozen by baking or frying.
To reduce oil absorption, drain the deep-fried egg rolls on paper towels immediately after cooking.
For a milder version, remove all seeds from the jalapeños before chopping.
Adjust the amount of bacon according to preference or substitute with a vegetarian alternative for a meat-free option.
Use cooking spray when air frying to achieve the best crispy texture without extra oil.