Jalapeño Popper Egg Rolls
- Crispy egg rolls filled with spicy jalapeños and creamy cheese.
- A perfect fusion appetizer that combines two favorite snacks in one irresistible bite.
- Ideal for parties, game days, or anytime you’re craving something crispy and cheesy.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
- Category: Lunch
- Method: Frying
- Cuisine: Fusion
Ingredients
Scale
- 8 large jalapeño peppers, halved and seeded
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced cooked ham
- 12 egg roll wrappers
- Vegetable oil for frying
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons fresh chives, finely chopped (optional)
- 1/4 cup bacon bits (optional)
- 2 tablespoons green onions, finely sliced (optional)
Instructions
- Wearing gloves, slice each jalapeño in half lengthwise and remove seeds and membrane. For milder rolls, rinse under cold water after seeding.
- In a medium bowl, combine softened cream cheese, shredded cheddar cheese, and diced ham. Add optional garlic powder, onion powder, smoked paprika, and chives if desired.
- Using a small spoon, fill each jalapeño half with the cheese mixture. Don’t overfill.
- Preheat vegetable oil in a deep pan to 350°F. Oil should be about 2-3 inches deep.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you. Place a filled jalapeño half in the center, cheese-side up.
- Fold the bottom corner up over the jalapeño, then fold in the left and right corners. Roll tightly toward the remaining corner, brushing the edges with water to seal.
- Carefully lower 3-4 egg rolls into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking.
- Transfer to a plate lined with paper towels to absorb excess oil. Stand them on their sealed edge first to drain properly.
- Allow to rest for 2-3 minutes before serving.
- Serve with ranch dressing, sriracha mayo, or sweet chili sauce for dipping.
Notes
- For best results, maintain oil temperature at 350°F throughout frying.
- To reduce spiciness, remove all seeds and membrane from jalapeños and soak in cold water for 10 minutes.
- These can be made ahead and frozen before or after frying.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 240
- Sugar: 2
- Sodium: 410
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 8
- Cholesterol: 35
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