Tasty Finger Food Mini Jalapeno Popper Egg Rolls are a perfect bite-sized treat for spicy snack lovers. These crispy egg rolls are filled with a creamy mix of cheese and jalapenos, delivering a nice crunch with a spicy kick in every bite. The melty cheese inside balances the heat perfectly, making them a fun and flavorful snack to share.
I love making these mini egg rolls when I have friends over because everyone enjoys popping these little spicy rolls right off the plate. They’re easy to hold and just the right size for snacking without getting messy. Plus, they’re super simple to prepare ahead of time and reheat quickly, which I always appreciate when hosting.
My favorite way to enjoy these is by dipping them into a cool ranch or creamy avocado sauce to balance out the spice. They’re great for game nights, parties, or even as a fun appetizer before dinner. Whenever I serve these, they disappear fast, proving that finger foods with a little heat can be a big hit!
Key Ingredients & Substitutions
Cream Cheese: This is the creamy base that makes the filling smooth and rich. If you’re dairy-free, you can use a vegan cream cheese alternative, which works well too.
Cheddar Cheese: Adds sharpness and that gooey melt we want. You can swap for Monterey Jack, mozzarella, or a blend of cheeses if you prefer a milder taste.
Jalapenos: Fresh jalapenos give the poppers their signature heat. If you want less spice, try using poblano peppers or deseed the jalapenos carefully to control the heat level.
Bacon: Bacon adds smokiness and crunch. For a vegetarian option, omit bacon or use smoked paprika or crispy fried onions for that smoky flavor.
Egg Roll Wrappers: These create the crispy shell. If you can’t find egg roll wrappers, spring roll wrappers or even wonton wrappers could work but adjust the size and filling accordingly.
How Do I Make Perfect Crispy Egg Rolls Without Getting Greasy?
Achieving crispy, not greasy, egg rolls is all about oil temperature and frying time.
- Heat oil to 350°F (175°C) before frying. This temperature crisps the rolls quickly without soaking up too much oil.
- Don’t overcrowd the pan — fry a few at a time so the oil temperature stays steady.
- Fry each side for 2-3 minutes until golden brown, flipping carefully to cook evenly.
- Drain on paper towels right after frying to absorb excess oil.
- Let them cool just a bit before serving. This helps the filling set and prevents burns from very hot cheese.
With these steps, you’ll get crispy, golden egg rolls that aren’t oily and have a perfect crunch every time.
Equipment You’ll Need
- Deep skillet or pot – perfect for frying the egg rolls evenly in oil.
- Slotted spoon – helps you lift the egg rolls out of the oil while draining excess oil.
- Mixing bowl – for combining the cream cheese, shredded cheese, and diced jalapenos easily.
- Knife and cutting board – needed to chop jalapenos, green onions, and bacon safely.
- Paper towels – handy for draining oil from the fried egg rolls to keep them crisp.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or chorizo – adds a different meaty, spicy flavor that works great.
- Use pepper jack cheese instead of cheddar for a bit more kick and creaminess.
- Add finely chopped spinach or kale for a touch of green and extra nutrients.
- Mix in some minced garlic or smoked paprika for added depth and smoky spice.
Tasty Finger Food Mini Jalapeno Popper Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 fresh jalapeno peppers, seeds removed and finely chopped
- 4 slices cooked bacon, crumbled
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For Wrapping and Frying:
- 12 egg roll wrappers
- Vegetable oil, for frying
- Optional garnish: sliced jalapenos, chopped cilantro or green onions
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the filling and roll the egg rolls. Frying will take around 10 minutes in batches. Overall, you’ll need about 30 minutes from start to finish for tasty, crispy mini jalapeno popper egg rolls!
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix softened cream cheese, shredded cheddar, chopped jalapenos, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Stir everything together well until evenly combined.
2. Assemble the Egg Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing toward you (so it looks like a diamond). Spoon about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, then fold the left and right corners into the center to wrap the filling. Roll tightly away from you and seal the edge with a little water or beaten egg to keep it closed. Repeat with remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and place them on paper towels to drain any excess oil.
4. Serve and Enjoy:
Let the egg rolls cool slightly, then garnish with sliced jalapenos, chopped cilantro, or green onions if you like. Serve warm with your favorite dipping sauce, such as ranch or a creamy avocado dip. Perfect for sharing at parties or as a spicy snack anytime!
Can I Use Frozen Jalapenos for the Filling?
Yes, you can use frozen jalapenos, but be sure to thaw them completely and pat dry to remove excess moisture. This prevents the filling from becoming watery and helps the egg rolls stay crispy.
Can I Bake These Instead of Frying?
Absolutely! For a healthier option, bake the egg rolls at 400°F (200°C) for about 18-20 minutes, turning halfway through until golden and crispy. They won’t be quite as crunchy as frying but still delicious.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy instead of using the microwave.
Can I Make the Filling Ahead of Time?
Yes! Prepare the filling up to 24 hours in advance and keep it covered in the fridge. Fill and roll the egg rolls just before frying for the best texture and freshness.
