Mini Jalapeno Popper Egg Rolls
These crispy and creamy egg rolls offer a delightful twist on traditional jalapeno poppers, making them a perfect appetizer or snack for gatherings.
Ingrédients
Main Ingredients
- 1 package egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- to taste Jalapenos, finely chopped Adjust based on spice tolerance
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
For Frying
- about 2 cups oil for frying Use enough oil to cover the egg rolls while frying
Instructions
Preparation
- Gather all ingredients, soften the cream cheese in a bowl, and finely chop the jalapenos.
Mix Filling
- In a mixing bowl, combine cream cheese, shredded cheddar cheese, chopped jalapenos, garlic powder, onion powder, salt, and pepper until the mixture is creamy and smooth.
Assemble
- Lay an egg roll wrapper flat and place a spoonful of filling in the center. Be careful not to overfill.
- Fold the bottom corner over the filling, then fold in the sides, and roll from the bottom to the top tightly to seal.
Fry Egg Rolls
- Heat about 2 cups of oil in a deep pan over medium-high heat.
- Carefully place the egg rolls in the hot oil and fry for 3-4 minutes on each side until golden-brown and crispy.
Serving
- Remove the egg rolls and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
To store leftovers, cool completely and refrigerate in an airtight container for up to 3 days. To reheat, use the oven at 350°F for about 10-15 minutes for a crispy texture.