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Mini Egg Rolls with a Jalapeno Popper Twists

🌶️ Mini Egg Rolls with a Jalapeño Popper Twist – Crispy, Cheesy, and Spicy

These Mini Egg Rolls with a Jalapeño Popper Twist are crispy, bite-sized egg rolls stuffed with creamy cheese, diced jalapeños, and bacon. Perfect for parties, appetizers, or game-day snacks, they combine the best of jalapeño poppers in an easy, handheld form.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 egg roll wrappers
  • 4 oz cream cheese softened
  • ½ cup shredded cheddar cheese
  • 2 –3 jalapeños seeded and finely chopped
  • 4 slices cooked bacon crumbled
  • ½ tsp garlic powder
  • 1 egg beaten (for egg wash)
  • Oil for frying or baking
  • Optional: ranch or spicy aioli for dipping

Equipment

  • Skillet or deep fryer (for frying)
  • Baking sheet (for oven method)
  • Mixing bowl
  • Whisk or fork
  • Tongs or spatula

Method
 

  1. In a bowl, mix cream cheese, cheddar, jalapeños, bacon, and garlic powder until well combined.
  2. Place 1–2 tbsp of filling onto each egg roll wrapper. Fold edges and roll tightly. Seal with beaten egg.
  3. Frying method: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry egg rolls 2–3 minutes per side until golden and crispy. Drain on paper towels.
  4. Baking method: Preheat oven to 400°F (200°C). Place egg rolls on a parchment-lined baking sheet, brush with egg wash, and bake 12–15 minutes until golden.
  5. Serve warm with ranch, aioli, or your favorite dipping sauce.

Notes

Seed jalapeños for less heat if desired.
Egg rolls can be frozen before cooking; bake or fry directly from frozen.
Use gloves when handling jalapeños to avoid skin irritation.
Perfect for game-day platters or party trays.