Tasty Finger Food Mini Jalapeno Popper Egg Rolls are a fun twist on the classic jalapeno popper, wrapped up in a crispy egg roll shell. Inside, you’ll find creamy cheese, spicy jalapenos, and a bit of smoky bacon all rolled together for a crunchy, cheesy, spicy bite that’s hard to resist.
I love making these mini egg rolls for parties or just when I want a snack that’s easy to eat and packed with flavor. They’re great because you get that satisfying crunch on the outside with a melty, spicy filling inside. Plus, they’re small enough to pop in your mouth one after another—trust me, they don’t last long!
My favorite way to serve them is with a side of ranch or a cool dipping sauce to balance out the heat. They’re perfect finger food for game days, get-togethers, or whenever you want something tasty that makes people smile. I always find myself reaching for seconds, and there’s rarely any left to spare!
Key Ingredients & Substitutions
Jalapenos: Fresh jalapenos bring the heat and flavor here. If you want less spice, remove all seeds and ribs or substitute with milder peppers like poblano or banana peppers.
Cream Cheese: This gives the filling its creamy texture. You can swap it for a dairy-free cream cheese if needed, or soften some ricotta as an alternative.
Bacon: Adds smoky, salty flavor and crunch. For a vegetarian version, try smoked tempeh or omit bacon and add smoked paprika for that smoky taste.
Cheddar Cheese: Sharp cheddar gives that classic popper tang. You might try Monterey Jack or Pepper Jack for a milder or spicier twist.
Mini Egg Roll Wrappers: These create the crispy shell. If you cannot find mini wrappers, regular ones can be cut smaller or use wonton wrappers for mini versions.
How Do You Roll Egg Rolls so They Don’t Unravel?
Rolling egg rolls tightly is key to avoid filling leakage and keep them crispy. Here’s how:
- Place filling near the bottom center of the wrapper, leaving space on edges.
- Fold the bottom over the filling, then fold in both sides snugly against the filling.
- Roll tightly toward the top.
- Use a dab of water on the top edge to seal the roll firmly.
- Make sure not to overfill — too much can cause splitting during frying.
Practice makes perfect, and a tight roll means less mess and tastier egg rolls every time!
Equipment You’ll Need
- Deep frying pan or pot – for frying the egg rolls evenly and getting that golden crisp.
- Slotted spoon – helps lift egg rolls from hot oil safely and drains excess oil.
- Mixing bowl – to combine all the filling ingredients smoothly.
- Small brush or your fingers – to apply water and seal the egg roll wrappers.
- Paper towels – for draining oil and keeping egg rolls crispy after frying.
Flavor Variations & Add-Ins
- Swap bacon for cooked chorizo or ground sausage for a spicier, meatier bite.
- Use pepper jack cheese instead of cheddar for extra spicy, melty flavor.
- Add finely chopped cooked corn or black beans to add some texture and a touch of sweetness.
- Try mixing in some finely chopped cooked chicken for a heartier snack.
How to Make Tasty Finger Food Mini Jalapeno Popper Egg Rolls
Ingredients You’ll Need:
- 12 mini egg roll wrappers
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 jalapenos, seeded and finely chopped (adjust for spice preference)
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- Vegetable oil, for frying
- Ranch dressing or sour cream, for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry. So, you can have these crispy, cheesy egg rolls ready in around 25 minutes! It’s perfect for a quick snack or party appetizer.
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix together softened cream cheese, shredded cheddar, chopped jalapenos, crumbled bacon, sliced green onions, garlic powder, and smoked paprika until well combined.
2. Fill and Roll the Egg Rolls:
Lay a mini egg roll wrapper flat. Spoon about 2 tablespoons of the filling into the center. Fold the bottom edge over the filling, then fold in the sides. Roll it up tightly, sealing the top edge with a little water to keep it closed.
3. Fry Until Golden and Crispy:
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches, careful not to overcrowd, for 2 to 3 minutes or until golden brown and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
4. Serve and Enjoy:
Serve the mini jalapeno popper egg rolls warm. Sprinkle extra green onions or bacon on top if you like, and add ranch dressing or sour cream on the side for dipping.
Can I Use Frozen Jalapenos for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to avoid excess moisture in the filling, which could make the egg rolls soggy.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Preheat your oven to 425°F (220°C), brush the egg rolls lightly with oil, and bake for about 15-20 minutes until golden and crispy, flipping halfway through.
How Do I Store Leftover Mini Jalapeno Popper Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep them crispy.
Can I Make These Ahead of Time?
Yes! Assemble the egg rolls and keep them covered in the fridge for a few hours before frying. For longer storage, freeze unfried egg rolls on a baking sheet, then transfer them to a bag. Fry straight from frozen, adding a minute or two to the cooking time.
