Mini Jalapeño Popper Egg Rolls

These Mini Jalapeño Popper Egg Rolls are everything I love about the classic appetizer—but with a crispy, golden twist. Filled with creamy cheese, spicy jalapeños, and crispy bacon, then wrapped in a crunchy egg roll wrapper and fried to perfection, they’re a crowd-pleasing snack that disappears fast at parties or game days.

Why You’ll Love This Recipe

I love how these mini egg rolls turn a rich, cheesy filling into bite-sized finger food with serious crunch. The jalapeños give just the right kick without being overpowering, and the bacon adds smoky depth. I can prep them ahead of time and cook them in batches, making them perfect for entertaining or snacking. They’re also super fun to dip in ranch, sour cream, or even a little hot sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jalapeño peppers, seeded and finely chopped

• Cream cheese, softened

• Shredded cheddar cheese

• Cooked bacon, crumbled

• Garlic powder

• Onion powder

• Salt and pepper

• Egg roll wrappers (small size or cut standard ones in half)

• Water (for sealing the wrappers)

• Oil for frying (vegetable or canola oil)

directions

1. I start by mixing cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, garlic powder, onion powder, salt, and pepper in a bowl until everything is well combined.

2. I place a small spoonful of the filling onto each egg roll wrapper.

3. I moisten the edges of the wrapper with a bit of water, then fold the sides and roll it up tightly, sealing the edges.

4. In a deep skillet or pot, I heat oil to 350°F (175°C).

5. I fry the egg rolls in batches, turning occasionally, until they’re golden brown and crispy—about 3 to 4 minutes.

6. I transfer them to a paper towel-lined plate to drain excess oil.

7. I let them cool slightly before serving them with my favorite dip.

Servings and timing

This recipe makes about 20 mini egg rolls. Prep time takes roughly 15 minutes, and frying takes around 20 minutes total depending on batch size, so I can have them ready in about 35 minutes.

Variations

Sometimes I swap cheddar with pepper jack for an extra kick. If I want a vegetarian version, I leave out the bacon and add a bit more cheese or even some chopped green onions. I’ve also baked them at 400°F (200°C) for 12–15 minutes for a lighter version, brushing them with a little oil first for crispiness.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until hot and crisp again—usually about 5–7 minutes. The microwave works too, but they lose that crunch I love.

FAQs

Can I make these ahead of time?

Yes, I prep and roll them up, then refrigerate or freeze them uncooked. I fry them just before serving so they stay crispy.

Can I freeze the egg rolls?

Absolutely. I freeze them on a tray, then transfer to a freezer bag. I fry them straight from frozen, adding an extra minute or two of cook time.

What’s the best dip for these?

I like serving them with ranch dressing, sour cream, or even a chipotle mayo. The creamy dips balance the jalapeño heat really well.

Can I air fry them instead of deep frying?

Yes, I air fry them at 375°F for about 8–10 minutes, flipping halfway through, until they’re crispy and golden.

How spicy are these egg rolls?

It depends on the jalapeños. I remove most of the seeds to keep the heat mild, but I can leave some in if I want more of a kick.

Conclusion

These Mini Jalapeño Popper Egg Rolls are a fun and spicy twist on a classic snack. With creamy cheese, smoky bacon, and crunchy wrappers, they’ve become one of my go-to party appetizers. Whether I fry, bake, or air fry them, they always deliver bold flavor and satisfying crunch in every bite.