Mini Jalapeño Popper Egg Rolls
A delightful twist on a classic appetizer, these Mini Jalapeño Popper Egg Rolls combine creamy jalapeño poppers and crispy egg rolls, perfect for parties and quick snacks.
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.
Notes
Serve hot for the best flavor and texture. They pair well with sauces like ranch dressing, salsa, or spicy sriracha mayonnaise for dipping.