Introduction
Hey there, friend! Let me tell you, there’s something magical about taking classic comfort food and giving it a fun, unexpected twist. That’s exactly what happened when I first tried making these Jalapeno Popper Egg Rolls. Imagine all the creamy, cheesy, spicy goodness of a classic jalapeno popper wrapped up in a crispy, golden egg roll wrapper. Pure genius, right?
These little bites are seriously addictive and surprisingly simple to whip up. Whether you’re hosting a party, looking for a game-day snack, or just craving something special, this recipe is about to become your go-to. Plus, I’ve got you covered with instructions for both traditional frying and my favorite method lately: the air fryer! Get ready for crispy perfection.
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable (bring them to a party!)
- Crowd-pleasing (seriously, they disappear!)
Ingredients
Gather ’round! Here’s what you’ll need for these yummy bites:
- 8 oz cream cheese, softened: Make sure it’s nice and soft so it mixes smoothly. Leave it out on the counter for an hour or two!
- 1 cup shredded cheddar cheese: Your favorite kind works! Sharp, mild, a blend – totally up to you.
- 4 jalapenos, seeded and diced: This gives you that classic popper heat. If you want less spice, remove the membranes too. For more heat, leave some seeds in!
- 12 egg roll wrappers: You can find these in the refrigerated section near the produce or other specialty wrappers at your grocery store.
- 1 teaspoon garlic powder: Adds a lovely savory depth.
- 1 teaspoon onion powder: Another savory boost!
- ½ teaspoon salt: Enhances all those delicious flavors.
- ½ teaspoon black pepper: Just a little kick of spice.
- Vegetable oil for frying (if frying): Enough to create about an inch or two of hot oil in your pan.
How to Make It
Let’s get rolling! This is where the fun happens.
1. Grab a medium bowl and add your softened cream cheese, shredded cheddar cheese, diced jalapenos, garlic powder, onion powder, salt, and black pepper. Now, get in there and mix it all together until everything is nicely combined and creamy. I like to use a fork or a spoon, but a spatula works great too.
2. Lay one egg roll wrapper flat on your workspace so a corner is pointing towards you, like a diamond. Imagine the center-lower part of that diamond – that’s where your filling goes! Spoon about 2-3 tablespoons of that delicious cheese and jalapeno mixture onto that spot.
3. Now it’s time to roll! Take the bottom corner closest to you and fold it snugly up over the filling. Then, take the left and right corners and fold them inwards towards the center, like you’re folding an envelope. Roll the wrapper tightly upwards from the bottom towards the top corner. Before you seal, dip your finger in a little water and moisten that top corner. This acts like glue! Press the sealed edge firmly against the roll. Ta-da! Repeat this process with the remaining wrappers and filling until they’re all ready to go.
4. To Fry: Pour vegetable oil into a deep pan or pot until it’s about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny piece of wrapper in – it should sizzle immediately. Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan (this keeps the oil hot and the egg rolls crispy!). Fry for 3-5 minutes, turning them occasionally, until they are a beautiful golden brown and super crispy. Use tongs to remove them from the oil and place them on a wire rack set over paper towels to drain off any excess oil.
5. To Air Fry: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the outside of your rolled egg rolls with vegetable oil. This helps them get that lovely golden color and crispy texture. Place the egg rolls in the air fryer basket in a single layer, making sure they aren’t touching. You’ll likely need to cook them in batches. Air fry for 8-10 minutes, making sure to flip them halfway through, until they are golden brown and delightfully crispy.
Substitutions & Additions
Want to play around with the recipe? Go for it! Here are some ideas:
- Add cooked, crumbled bacon to the filling for a smoky, meaty twist.
- Swap out cheddar for Monterey Jack, pepper jack, or a blend of cheeses.
- For less heat, use diced green chiles instead of jalapenos. For more, add a pinch of cayenne powder to the filling.
- Serve with your favorite dipping sauce! Ranch dressing, sour cream, salsa, or sweet chili sauce are all fantastic options.
Tips for Success
A few little pointers to make sure your egg rolls turn out perfectly:
- Soften the Cream Cheese: Seriously, this is key! Cold cream cheese is hard to mix and can leave lumps.
- Don’t Overfill: Too much filling makes them hard to roll and prone to bursting.
- Seal Tightly: Make sure that final edge is sealed well with water so the cheese doesn’t escape during cooking.
- Don’t Overcrowd: Whether frying or air frying, cooking in batches is crucial for even cooking and crispiness.
- Prep Ahead: You can make the filling a day in advance and store it in the fridge. You can also roll the egg rolls a few hours ahead of time, cover them loosely, and keep them in the fridge until you’re ready to cook.
How to Store It
If by some miracle you have leftovers (they go fast!), you can store them.
Let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days. To reheat, the best way to get them crispy again is in the air fryer or oven at about 350°F (175°C) for a few minutes until heated through and crispy on the outside.
FAQs
Got questions? I’ve got answers!
Can I bake these instead of frying or air frying?
Yes, you can! Brush them lightly with oil and bake on a baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crispy. The air fryer or frying gives the best crisp, though!
How spicy are these?
It depends on your jalapenos and whether you remove the seeds and membranes. Four average jalapenos with seeds removed gives a noticeable but not overwhelming heat for most people. Adjust based on your spice preference!
Can I use pre-shredded cheese?
Yes, absolutely! It’s super convenient. Sometimes blocks of cheese you shred yourself melt a little creamier, but for a recipe like this where it’s mixed with cream cheese, pre-shredded works perfectly fine.
Can I freeze uncooked egg rolls?
Yes! Roll them, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to cook, you can usually air fry or fry them directly from frozen, adding a few extra minutes to the cooking time.
Crispy Jalapeno Popper Egg Rolls
Equipment
- Medium bowl
- fork or spoon or spatula for mixing
- Deep Pan or Pot for frying (optional)
- Wire rack for draining after frying
- paper towels for draining after frying
- Air Fryer for air frying (optional)
- Baking Sheet for baking or freezing (optional)
Ingredients
Hauptzutaten
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese Your favorite kind works! Sharp, mild, a blend – totally up to you.
- 4 jalapenos seeded and diced. If you want less spice, remove the membranes too. For more heat, leave some seeds in!
- 12 egg roll wrappers You can find these in the refrigerated section near the produce or other specialty wrappers at your grocery store.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- Vegetable oil for frying (if frying) or brushing/spraying (if air frying or baking). Enough to create about an inch or two of hot oil in your pan.
- water for sealing wrappers
Instructions
- Grab a medium bowl and add your softened cream cheese, shredded cheddar cheese, diced jalapenos, garlic powder, onion powder, salt, and black pepper. Now, get in there and mix it all together until everything is nicely combined and creamy. I like to use a fork or a spoon, but a spatula works great too.
- Lay one egg roll wrapper flat on your workspace so a corner is pointing towards you, like a diamond. Imagine the center-lower part of that diamond – that's where your filling goes! Spoon about 2-3 tablespoons of that delicious cheese and jalapeno mixture onto that spot.
- Now it's time to roll! Take the bottom corner closest to you and fold it snugly up over the filling. Then, take the left and right corners and fold them inwards towards the center, like you're folding an envelope. Roll the wrapper tightly upwards from the bottom towards the top corner. Before you seal, dip your finger in a little water and moisten that top corner. This acts like glue! Press the sealed edge firmly against the roll. Ta-da! Repeat this process with the remaining wrappers and filling until they're all ready to go.
- To Fry: Pour vegetable oil into a deep pan or pot until it's about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test it by dropping a tiny piece of wrapper in – it should sizzle immediately. Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan (this keeps the oil hot and the egg rolls crispy!). Fry for 3-5 minutes, turning them occasionally, until they are a beautiful golden brown and super crispy. Use tongs to remove them from the oil and place them on a wire rack set over paper towels to drain off any excess oil.
- To Air Fry: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the outside of your rolled egg rolls with vegetable oil. This helps them get that lovely golden color and crispy texture. Place the egg rolls in the air fryer basket in a single layer, making sure they aren't touching. You'll likely need to cook them in batches. Air fry for 8-10 minutes, making sure to flip them halfway through, until they are golden brown and delightfully crispy.
Notes
Tips for Success: Soften the cream cheese thoroughly before mixing. Do not overfill the wrappers to prevent bursting. Ensure the final edge is sealed tightly with water. Always cook in batches to avoid overcrowding, which ensures even cooking and crispiness. The filling can be made a day in advance and stored in the fridge. Rolled egg rolls can be prepped a few hours ahead, covered loosely, and refrigerated until cooking.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and regain crispiness, use an air fryer or oven at about 350°F (175°C) for a few minutes until heated through and crispy.
FAQs/Other Cooking Methods: Baking is an option; brush lightly with oil and bake on a baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway. The air fryer or frying methods typically yield the best crispness. Uncooked egg rolls can be frozen; place in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can usually be cooked directly from frozen, adding extra time.