Mini Jalapeno Popper Egg Rolls
Crispy and savory Mini Jalapeno Popper Egg Rolls filled with creamy jalapeno goodness, perfect for any gathering or cozy night in.
Ingredients
Filling
- 2 cups diced jalapenos adjust amount based on heat preference
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
Wrapper and Frying
- 16 pieces egg roll wrappers can substitute with wonton wrappers if preferred
- 1 cup oil for frying enough for frying in batches
Instructions
Preparation
- In a bowl, mix the diced jalapenos, cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well combined.
- Take an egg roll wrapper and place a spoonful of the filling in the center.
- Fold the wrapper over the filling, then roll it tightly; seal the edges with a little water.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve warm.
Notes
Serve with creamy ranch or zesty salsa for dipping. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months. Reheat in the oven for best results.