Mini Jalapeno Popper Egg Rolls
Crispy, cheesy, and a little spicy, these Mini Jalapeno Popper Egg Rolls are the perfect finger food for gatherings or a cozy night in. Made with simple ingredients, they deliver a delightful crunch and creamy filling that everyone will love.
Ingredients
Filling
- 1 cup jalapenos, finely chopped Adjust quantity for spice preference.
- 1 cup cream cheese, softened Make sure it's softened for easy mixing.
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- Salt to taste Salt Season according to preference.
Wraps
- 12 pieces egg roll wrappers
- Oil for frying Use enough oil to submerge the egg rolls.
Instructions
Preparation
- In a mixing bowl, combine chopped jalapenos, cream cheese, shredded cheddar cheese, green onions, and salt. Mix until well blended.
- Take an egg roll wrapper and place about 2 tablespoons of the filling in the center.
- Fold the sides of the wrapper over the filling and roll tightly to seal.
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 from oil and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Notes
Store leftovers in the fridge for about 3-4 days or freeze for 2-3 months. Reheat in an oven at 350°F for 10-15 minutes to restore crunchiness. Adjust the spice level by using milder peppers as needed.