Mini Jalapeño Popper Egg Rolls (Print-Friendly Version)
Crispy mini egg rolls packed with jalapeño, creamy cheeses, and turkey bacon for an irresistible snack.
# Ingredients You’ll Need:
→ Filling
01 -
1 cup cream cheese, softened
02 -
1 cup shredded cheddar cheese
03 -
1/2 cup shredded mozzarella cheese
04 -
3 jalapeños, finely chopped, seeds removed for less heat
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon ground black pepper
07 -
1/2 teaspoon onion powder
08 -
1/2 cup cooked turkey bacon, chopped
→ Assembly and Frying
09 -
12 egg roll wrappers
10 -
Vegetable oil, for deep frying
# How to Make It:
01 -
Combine cream cheese, cheddar cheese, mozzarella, chopped jalapeños, garlic powder, black pepper, onion powder, and chopped turkey bacon in a medium bowl. Mix thoroughly until the mixture is evenly blended.
02 -
Arrange an egg roll wrapper on a clean surface with a corner facing you. Place one heaping tablespoon of filling in the center of the wrapper.
03 -
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a small amount of water to secure.
04 -
Pour vegetable oil to a depth of 1 inch into a large skillet. Heat over medium heat until the temperature reaches 350°F.
05 -
Carefully add egg rolls in batches to the hot oil. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
06 -
Remove egg rolls with a slotted spoon and transfer to a plate lined with paper towels. Allow to cool slightly before serving warm.
# Extra Suggestions:
01 -
For a milder flavor, remove all seeds and membranes from the jalapeños. Serve with ranch dressing for dipping if desired.