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Jalapeño Popper Egg Rolls

These crispy, crunchy, Jalapeño Popper Egg Rolls with a kick of heat on the inside are the perfect appetizer or snack to make in under a half hour!

A FUN APPETIZER WITH A KICK OF HEAT

These Jalapeño Popper Egg Rolls are the perfect snack or quick appetizer. A crispy egg roll shell accompanied by a spicy jalapeño filling with melted cheese then deep fried – who could resist such mouthwatering flavors?! It’s the perfect combination of crunchy, creamy, savory and smokey all in one bite.

A cut open fried Jalapeno Popper Egg Roll.

FREQUENTLY ASKED QUESTIONS:

What kind of oil should I use?

I prefer using peanut oil, simply because it doesn’t leave the house smelling like other oils do. But, it can be pricey, so feel free to use your favorite cooking oil.

Can you make egg rolls in the Air Fryer?

Yes. I don’t think you get the exact same color and crispiness but it can be done. Here’s what I suggest doing.
1. Assemble your egg rolls as you do with this recipe, then set them aside. Spray the air fryer basket with olive oil non-stick cooking spray. Set aside.
2. Spray the top and sides of each egg roll with nonstick olive oil spray. 
Place the egg rolls into the air fryer with the sealed side facing down. Do not overcrowd the basket. You need to leave at least ½ inch to an inch of space around each egg roll. Cook in batches if necessary. 
3. Then spray the upward facing side of the egg rolls with non-stick spray (now all surfaces should be sprayed).  
4. Bake at 375F for 5 minutes, flip them over and bake for another 5 minutes. Serve and enjoy.

Can egg rolls be made in the oven?

Yes. Again, I don’t think you get the same crispiness but it can be done. Preheat oven to 400F degrees. Place a pan on the bottom rack of the oven that is half-filled with water. Place the egg rolls on a baking sheet lined with aluminum foil. Bake the egg rolls for about 25-30 minutes, making sure to flip them halfway through baking.

How can I make these spicier?

This recipe has a slight heat to it that isn’t overwhelming. Of course, some jalapeños are hotter than others so keep that in mind. If you want to add more heat, you can double the amount of jalapeños used and leave the seeds and membrane intact, where most of the heat from the jalapeño is. You can also add a few splashes of your favorite hot sauce or cayenne pepper to the mix.

How do I stop my egg rolls from getting soggy?

I let them sit on a wire rack over a sheet tray while frying the remaining egg rolls so the steam from the egg rolls does not turn them soggy. Since you’ll have to fry in batches, this is the best way to prevent them from getting soggy while you finish the rest.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. If you wish to keep them longer, try putting them in a freezer safe container for up to 3 months.

How should I reheat leftovers?

Try using your air fryer until they’re warmed through or use the oven to warm them on a wire rack over a sheet tray to keep them from getting soggy while reheating. You can reheat in the microwave but they won’t be crunchy.

A baking sheet with a few Jalapeno Popper Egg Rolls.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • cream cheese
  • shredded sharp cheddar cheese
  • fresh jalapenos
  • bacon pieces
  • green onion
  • garlic powder
  • onion powder
  • smoked paprika (optional)
  • egg roll wrappers
  • water
Cream cheese,
shredded sharp cheddar cheese, fresh jalapenos, bacon pieces, green onion, garlic powder, onion powder, smoked paprika, egg roll wrappers, Water, Oil and ranch.

HOW TO MAKE JALAPEÑO POPPER EGG ROLLS:

In a large bowl with an electric hand mixer, mix together the cream cheese, cheddar, jalapenos, bacon bits, scallion, garlic powder, onion powder, and paprika until smooth.

A glass bowl with cream cheese, cheddar, jalapenos, bacon bits, scallion, garlic powder, onion powder, and paprika all mixed together.

Place an egg roll wrapper on a clean work surface with one of the pointy ends facing you. Add 3 tablespoons of the filling to the bottom third of the wrapper.

An egg roll wrapper with jalapeno popper filling on it.

Take the bottom of the wrapper and roll it over the filling. Push in the sides of the wrapper. 

An egg roll wrapper with filling on it starting to be rolled up.

Dip a fingertip into water and moisten the edges of the exposed wrapper. Bring the outside points of the wrapper towards the center and press the edges together to seal.

An egg roll wrapper with filling being rolled up on a cutting board.

Continue to roll the egg roll tightly to secure. Place the rolled egg roll onto a sheet tray and repeat with the remaining wrappers and filling.

A rolled up egg roll with Jalapeno popper filling.

Heat your deep fryer or large pot with deep sides with 3 inches of oil in it to 375°F. Fry the egg rolls for 3-4 minutes until golden brown on all sides, you will need to fry in batches, do not crowd the fryer.

Two Jalapeno Popper Egg Rolls in a frying basket.

Place the fried egg roll onto a paper towel-lined plate to absorb any excess oil. Then place it on a wire rack set over a sheet tray.

Freshly fried egg rolls on a paper towel.

Fry the remaining egg rolls and serve with ranch for optional dipping. 

A jalapeno popper egg roll dipped in ranch sauce.

CRAVING MORE RECIPES?

Close up looking at a cut open Egg Roll with Jalapeno popper filling.

Jalapeno Popper Egg Rolls

These crispy, crunchy, Jalapeño Popper Egg Rolls with a kick of heat on the inside are the perfect appetizer or snack to make in under a half hour!
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Jalapeno Popper Egg Rolls
Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 9
Calories: 173kcal

Ingredients

  • 8 ounce block cream cheese, softened
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/3 cup finely diced fresh jalapeños, seeds removed
  • 1/2 cup bacon pieces
  • 1 green onion, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 9 egg roll wrappers
  • water (in a bowl)
  • peanut oil (for frying)
  • ranch dressing, for dipping (optional)

Instructions

  • In a large bowl with an electric hand mixer, mix together 8 ounce block cream cheese, softened, 1 1/2 cups shredded sharp cheddar cheese, 1/3 cup finely diced fresh jalapeños, seeds removed, 1/2 cup bacon pieces, 1 green onion, thinly sliced, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon smoked paprika until smooth.
  • Place one of the 9 egg roll wrappers on a clean work surface with one of the pointy ends facing you. Add 3 Tablespoons of the filling to the bottom third of the wrapper.
  • Take the bottom of the wrapper and roll it over the filling. Push in the sides of the wrapper.
  • Dip a fingertip into water and moisten the edges of the exposed wrapper. Bring the outside points of the wrapper towards the center and press the edges together to seal.
  • Continue to roll the egg roll tightly to secure. Place the rolled egg roll onto a sheet tray and repeat with the remaining wrappers and filling.
  • Heat your deep fryer or large pot with deep sides with 3 inches of peanut oil to 375°F. Fry the egg rolls for 3-4 minutes until golden brown on all sides, you will need to fry in batches, do not crowd the fryer.
  • Place the fried egg roll onto a paper towel-lined plate to absorb any excess oil. Then place it on a wire rack set over a sheet tray.
  • Fry the remaining egg rolls and serve with ranch dressing, for dipping.

Notes

  • I like to use peanut oil for frying. It gives the cleanest flavor and doesn’t stink up the house like other oils. 
  • Want more heat? Try doubling the amount of jalapenos used and leave the seeds and membrane intact. That is where most of the heat from the jalapeño is. You can also add a few splashes of your favorite hot sauce or cayenne pepper to the internal mixture.
  • To reheat, you can fry them again until warmed through or warm in the oven on a wire rack over a sheet tray to keep them from getting soggy.
  • I used a prepacked cooked bacon for this but you can fry it up yourself then add it to the mixture.
  • Other cheese that would be good, pepper jack, monterey jack, or mozzarella.
  • Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 11g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 480mg | Potassium: 144mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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