Jalapeño Popper Egg Rolls combine two favorite appetizers into one irresistible treat! Crispy wonton wrappers filled with spicy jalapeños, creamy cheese, and bacon create the perfect hand-held party snack ready in just 30 minutes.
Why You’ll Love Jalapeño Popper Egg Rolls
These fusion appetizers deliver the perfect balance of crispy exterior and creamy, spicy filling in every bite. They’re easier to make than traditional jalapeño poppers but pack all the same beloved flavors!
Jalapeño Popper Egg Rolls Ingredients
- 16 egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6-8 jalapeños, seeded and finely diced
- 8 slices bacon, cooked crispy and crumbled
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Water for sealing egg rolls
For the Dipping Sauce:
- 1/2 cup ranch dressing
- 2 tablespoons hot sauce (adjust to taste)
Tools Used to Make Jalapeño Popper Egg Rolls
- Large mixing bowl
- Cutting board and knife
- Measuring cups and spoons
- Large, deep skillet or Dutch oven
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Paper towel-lined plate
- Small bowl for water (to seal wrappers)
- Small bowl for dipping sauce
How to Make Jalapeño Popper Egg Rolls
- Prepare the filling: In a large bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, crumbled bacon, sliced green onions, garlic powder, onion powder, and black pepper. Mix thoroughly until well combined.
- Heat the oil: Pour about 2 inches of vegetable oil into a large, deep skillet or Dutch oven. Heat to 350°F using a deep-fry thermometer to monitor temperature.
- Fill the egg rolls: Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond position). Scoop about 2 tablespoons of filling onto the center of the wrapper.
- Wrap the egg rolls: Fold the bottom corner over the filling, then fold in the sides. Dip your finger in water and moisten the top corner and edges. Roll tightly toward the top corner to seal. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Carefully place 3-4 egg rolls in the hot oil at a time, being careful not to overcrowd. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Drain and cool: Remove with a slotted spoon and place on paper towel-lined plate to drain excess oil.
- Make the dipping sauce: In a small bowl, mix ranch dressing and hot sauce until well combined.
- Serve: Enjoy the egg rolls hot with the dipping sauce on the side.
Variations of Jalapeño Popper Egg Rolls
- Air Fryer Method: Spray egg rolls with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway through for a lighter version.
- Baked Option: Place egg rolls on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F for 15-20 minutes until golden and crispy.
- Extra Spicy: Leave some jalapeño seeds in for added heat or add a teaspoon of cayenne pepper to the filling.
- Buffalo Style: Add 1/4 cup buffalo sauce to the filling mixture for a tangy kick, similar to these loaded tater tot cups.
- Vegetarian Friendly: Skip the bacon and add finely diced bell peppers for color and crunch.
- BBQ Twist: Add 2 tablespoons of barbecue sauce to the filling for a sweet and smoky flavor.
Serving Jalapeño Popper Egg Rolls
Serve these crispy delights hot from the fryer as an appetizer for game day parties, potlucks, or casual gatherings. They pair perfectly with strawberry lemon blondies or churro bites for a sweet contrast. Arrange them on a platter with small bowls of ranch dressing, whipped ricotta hot honey dip, or creamy bruschetta dip for variety.
These egg rolls are best enjoyed immediately while crispy. If you need to make them ahead, you can assemble them up to 24 hours in advance, store covered in the refrigerator, and fry just before serving.
Frequently Asked Questions
Can I make jalapeño popper egg rolls ahead of time?
Yes! You can prepare the egg rolls up to the rolling stage, place them on a parchment-lined baking sheet with space between each roll, cover with plastic wrap, and refrigerate for up to 24 hours. Fry them just before serving for the best texture.
How do I store leftover egg rolls?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 375°F oven for 8-10 minutes until crispy and heated through. Avoid microwaving as they’ll lose their crispy texture.
How can I reduce the spiciness?
Remove all seeds and membranes from the jalapeños and reduce the quantity to 3-4 peppers. You can also substitute half the jalapeños with mild green bell peppers, similar to how you might adjust a California turkey club wrap.
Can I freeze jalapeño popper egg rolls?
Absolutely! After assembling (but before frying), place egg rolls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.
What other dipping sauces work well?
Try sweet chili sauce, honey mustard, sriracha mayo, or barbecue sauce for delicious alternatives to the ranch dipping sauce.
Final Thoughts
These Jalapeño Popper Egg Rolls combine the best of two appetizer worlds into one irresistible package. They’re perfect for your next gathering and sure to disappear quickly! Share your creations with us in the comments below.
More Recipes to Try!
- Watermelon Feta Balsamic Canapes – Another easy appetizer
- Cheesy Parmesan Mozzarella Bites – Perfect cheese lovers’ snack
- Reuben Balls with Spicy Thousand Island Dip – Unique party starter
- Baked Ham and Cheese Croissants – Great for brunch
- Cherry Hand Pies – Sweet treat to balance the spicy appetizers
