These mini jalapeño popper egg rolls pack all the classic, crave-worthy flavor of a jalapeño popper creamy cheese, smoky bacon, sharp cheddar, and a gentle kick of jalapeño all wrapped up in a shatteringly crisp wonton shell. This versatile recipe includes instructions for deep-frying, air-frying, and baking for the perfect party appetizer.
Equipment
1 Air fryer (for air fryer method)
1 Deep Skillet or Pot (for deep frying method)
1 Baking sheet (for baked method)
Ingredients
8 ounces cream cheese softened to room temperature
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 fresh jalapeños finely diced, seeds removed for milder heat
1 teaspoon garlic powder
1 teaspoon onion powder
6 slices bacon cooked and crumbled
Salt and black pepper to taste
24 small egg roll or wonton wrappers
Vegetable oil or cooking spray for cooking
Instructions
In a medium bowl, combine the softened cream cheese, shredded cheddar and Monterey Jack cheeses, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix with a spatula until completely smooth and creamy.
Fold in the cooked and crumbled bacon until it is evenly distributed throughout the cheese mixture.
Lay one wrapper on your work surface in a diamond shape. Spoon about 1.5 tablespoons of filling into the center. Fold the bottom corner up over the filling, tucking it in snugly. Fold in the left and right side corners. Roll the entire thing upward toward the final corner. Dab your finger in water and moisten the final corner to seal it shut.
Repeat with the remaining wrappers and filling.
Heat about an inch of vegetable oil in a deep skillet to 350°F. Carefully place 3-4 egg rolls in the oil at a time. Fry for 2-3 minutes per side, turning, until golden brown. Remove and drain on a wire rack.
Lightly spray the egg rolls on all sides with cooking oil spray. Arrange in a single layer in the air fryer basket. Air fry at 375°F for 8-9 minutes, flipping halfway through, until golden and crisp.
Preheat oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Spray generously with cooking oil. Bake for 15-20 minutes, flipping once halfway through, until golden and crisp.
Serve immediately with ranch, blue cheese, or sweet chili sauce for dipping.
Notes
Don’t Overfill: Use about 1.5 tablespoons of filling per wrapper to prevent them from bursting open during cooking.
Seal Tightly: A good seal with a dab of water is crucial to keep the cheesy filling inside and the oil outside.
Give Them Space: Whether frying, air frying, or baking, don’t overcrowd the pan or basket. This ensures they cook evenly and get crispy on all sides.
Make-Ahead Friendly: Assemble the egg rolls and freeze them uncooked on a baking sheet before transferring to a freezer bag. They can be cooked directly from frozen; just add 3-5 minutes to the cooking time.
Serve Hot: These are best enjoyed immediately while they’re hot and crispy.
