Pin it These miniature egg rolls combine the classic flavors of jalapeño poppers with the satisfying crunch of fried egg roll wrappers. The filling features a smooth blend of softened cream cheese, sharp cheddar, and Monterey Jack, complemented by finely diced fresh jalapeños and aromatic green onions. Garlic powder and smoked paprika add depth to the creamy base.
Frying at 180°C creates a perfectly golden, crispy exterior while the hot filling becomes irresistibly melty. Each batch takes just 2-3 minutes to achieve that signature crunch. The mini size makes them ideal for party platters, game day spreads, or as an indulgent snack.
For lighter preparation, these can also be baked at 200°C with a light oil brush, though frying delivers the crispiest texture. Adjust spice levels by retaining some jalapeño seeds or adding cayenne pepper. Serve warm with ranch dressing for cooling contrast.
The Super Bowl party was already in full swing when my friend Sarah brought out a platter of these golden bites. I had never thought to combine jalapeño poppers with egg rolls before, but one crispy, creamy bite later and I was completely hooked. Now I make them for everything from casual game nights to fancy cocktail hours, and they disappear faster than I can fry them.
Last summer my brother in law accidentally ate three of these while trying to help me taste test, not realizing they were straight from the fryer. He spent the rest of the evening fanning his mouth but kept going back for more. That is the kind of snack we are dealing with here.
Ingredients
- Cream cheese: Make sure it is properly softened to room temperature or you will end up with lumpy filling and torn wrappers
- Shredded cheddar and Monterey Jack: The double cheese combo gives you sharpness plus perfect melt
- Fresh jalapeños: Seeding them removes most of the fire while keeping that bright pepper flavor we love
- Green onions: These add a fresh bite that cuts through all the rich cheese
- Garlic powder and smoked paprika: The paprika is my secret for adding that subtle smoky depth
- Mini egg roll wrappers: Using the smaller size gives you that perfect two bite portion
- Beaten egg: This creates the essential seal that keeps all that cheesy goodness inside while frying
- Vegetable oil: You want enough for deep frying so the egg rolls float and cook evenly all around
Instructions
- Mix the filling:
- Combine all your cheeses, jalapeños, green onions and spices in a bowl until everything is uniformly distributed and smooth
- Fill the wrappers:
- Work with one wrapper at a time, keeping the others covered with a damp towel so they do not dry out
- Roll them tight:
- Fold, tuck and roll like a burrito, using just enough egg wash on that final corner to make it stick
- Heat the oil:
- Use a thermometer and wait until it hits the right temperature so the wrappers do not get soggy
- Fry in batches:
- Crowding the pan drops the oil temperature and makes everything greasy, so give them room
- Drain and serve:
- Let them rest just long enough to stop sizzling before serving with whatever dipping sauce calls to you
Pin it My aunt started requesting these for every family gathering after the first time she tried them. Something about that crunchy first bite followed by the cool filling just makes people happy.
Making Them Ahead
I have learned that you can roll all the egg rolls up to a day in advance and keep them covered in the refrigerator. Just fry them right before serving and they come out perfectly crisp every single time.
Baked Option
When I want to skip the frying mess, I brush the rolled egg rolls with oil and bake them at 200°C. They do not get quite as shatteringly crispy but they are still delicious and much lighter.
Dipping Sauce Ideas
Ranch dressing is classic but I have found that a simple sriracha mayo or even plain sour cream works beautifully. Have fun with whatever sounds good to you.
- Mix hot sauce into whatever creamy base you prefer
- A squeeze of fresh lime adds brightness to rich dips
- Make extra because people will double dip
Pin it There is something deeply satisfying about pulling a platter of homemade egg rolls out of the kitchen and watching everyone rush to grab one.
Common Recipe Questions
- → Can I bake these instead of frying?
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Yes, brush the assembled egg rolls lightly with oil and bake at 200°C (400°F) for 15-18 minutes, turning halfway through for even browning. The texture will be slightly less crispy than fried versions.
- → How do I make them spicier?
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Leave some seeds in the diced jalapeños or add a pinch of cayenne pepper to the filling mixture. You could also use hotter pepper varieties like serranos for increased heat.
- → Can I prepare the filling ahead of time?
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Absolutely. Mix the filling up to 24 hours in advance and store it refrigerated in an airtight container. Let it come to room temperature before assembling for easier rolling.
- → Where can I find mini egg roll wrappers?
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Most Asian grocery stores carry mini egg roll wrappers. If unavailable, cut standard-sized wrappers into quarters using a sharp knife or pizza wheel.
- → What dipping sauces work best?
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Ranch dressing is the classic choice for cooling contrast. Sour cream, guacamole, or spicy chipotle mayo also complement the creamy, spicy flavors beautifully.
- → How should I store leftovers?
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Store cooled egg rolls in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-7 minutes to restore crispiness. Avoid microwaving as they become soggy.
