Mini Jalapeño Popper Egg Rolls
why make this recipe
Mini Jalapeño Popper Egg Rolls are a delightful twist on a classic appetizer. They combine the creamy goodness of jalapeño poppers with the crunchiness of egg rolls. Perfect for parties, game nights, or even a quick snack, these egg rolls are easy to make and are sure to impress your guests. The combination of cheese, bacon, and jalapeños creates a tempting flavor that everyone will love.
how to make Mini Jalapeño Popper Egg Rolls
Ingredients:
- 225 grams cream cheese, softened
- 100 grams shredded cheddar cheese
- 4 fresh jalapeños, seeded and finely diced
- 80 grams cooked bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 egg roll wrappers
- Vegetable oil, for deep frying
Directions:
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In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely uniform.
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On a clean surface, position one egg roll wrapper. Spoon approximately 2 tablespoons of the filling mixture into the center of the wrapper.
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Fold the bottom corner of the wrapper over the filling. Fold in both sides, then roll up tightly. Seal the edges using a small amount of water. Repeat the process with the remaining wrappers and filling.
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Pour enough vegetable oil into a deep fryer or large skillet to submerge the rolls. Preheat the oil to 175°C.
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Carefully place prepared rolls into the hot oil in batches, ensuring not to overcrowd. Fry for 3 to 4 minutes, rotating occasionally, until golden brown and crisp.
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Transfer fried rolls to a plate lined with paper towels to absorb excess oil.
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Present immediately while hot, accompanied by your preferred dipping sauce.
how to serve Mini Jalapeño Popper Egg Rolls
Serve these delicious egg rolls hot for the best flavor and texture. They are perfect on their own, or you can pair them with sauces like ranch dressing, salsa, or a spicy sriracha mayonnaise for dipping.
how to store Mini Jalapeño Popper Egg Rolls
If you have leftovers, let the egg rolls cool completely before placing them in an airtight container. Store them in the refrigerator for up to 2 days. To reheat, place them in an oven at 180°C for about 10 minutes until warmed through and crisp again.
tips to make Mini Jalapeño Popper Egg Rolls
- Make sure the cream cheese is softened well to blend easily with other ingredients.
- Adjust the number of jalapeños based on how spicy you like your egg rolls.
- Double the recipe for larger gatherings; they disappear quickly!
variation
You can try adding different ingredients to customize your egg rolls. Consider adding diced bell peppers, green onions, or a sprinkle of spices like cumin or paprika for a unique flavor twist.
FAQs
1. Can I bake these egg rolls instead of frying?
Yes, you can bake the egg rolls. Preheat the oven to 200°C, brush the egg rolls with a little oil, and bake for 15-20 minutes or until golden brown.
2. Can I freeze Mini Jalapeño Popper Egg Rolls?
Yes, you can freeze the assembled but uncooked egg rolls. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container. Fry or bake directly from frozen when ready to eat.
3. What dipping sauces go well with these egg rolls?
Popular options include ranch dressing, guacamole, salsa, or even sweet chili sauce for a spicy-sweet kick.
Mini Jalapeño Popper Egg Rolls
Ingredients
Filling
- 225 grams cream cheese, softened Make sure it is well softened to blend easily.
- 100 grams shredded cheddar cheese
- 4 pieces fresh jalapeños, seeded and finely diced Adjust based on desired spiciness.
- 80 grams cooked bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 pieces egg roll wrappers
For Frying
- As needed Vegetable oil For deep frying.
Instructions
Preparation
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely uniform.
- On a clean surface, position one egg roll wrapper. Spoon approximately 2 tablespoons of the filling mixture into the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling. Fold in both sides, then roll up tightly. Seal the edges using a small amount of water. Repeat the process with the remaining wrappers and filling.
Cooking
- Pour enough vegetable oil into a deep fryer or large skillet to submerge the rolls. Preheat the oil to 175°C.
- Carefully place prepared rolls into the hot oil in batches, ensuring not to overcrowd. Fry for 3 to 4 minutes, rotating occasionally, until golden brown and crisp.
- Transfer fried rolls to a plate lined with paper towels to absorb excess oil.
- Present immediately while hot, accompanied by your preferred dipping sauce.
