Mini Jalapeno Popper Egg Rolls
These Mini Jalapeno Popper Egg Rolls are a delicious and crispy twist on the classic jalapeno popper. Filled with a creamy mixture of cheddar cheese, cream cheese, jalapenos, and bacon bits, these egg rolls are perfect for parties or as a tasty snack. Fry them until golden brown and serve with your favorite dipping sauce for a crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 12 egg roll wrappers
- 8 oz cream cheese, softened
- 1/2 cup cooked bacon bits
- 1 teaspoon garlic powder
- 4 jalapenos, seeded and diced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil for frying
Instructions
- In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, diced jalapenos, cooked bacon bits, garlic powder, onion powder, salt, and black pepper until well combined.
- Lay an egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Wet the top corner with a little water to seal the edge. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a large skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch). Use a slotted spoon to remove the egg rolls and drain on paper towels.
- Serve the egg rolls hot with your favorite dipping sauce.
Nutrition
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg