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Mini Jalapeno Popper Egg Rolls

Mini jalapeno popper egg rolls are filled with cream cheese, sharp cheddar, jalapenos, and crisp bacon, then fried until golden and crunchy. Their bite-size format makes them easy to serve as a warm appetizer.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling 5 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese 1/2 of an 8-ounce block, softened
  • 0.5 cup sharp cheddar cheese shredded
  • 2 jalapenos medium, seeded and finely chopped
  • 2 slices bacon cooked until crisp and crumbled
For assembly and frying
  • 20 mini egg roll wrappers 3 1/2-inch-square
  • 2 tbsp water
  • 6 cups canola oil for frying

Equipment

  • 1 5-quart Dutch oven

Method
 

Make the filling
  1. Stir the cream cheese, cheddar, jalapenos, and bacon together in a medium bowl until evenly combined.
Assemble and fry
  1. Place a wrapper on a clean surface with one corner facing you and put about 1 tablespoon of filling near that corner.
  2. Brush the wrapper edges with water, fold the bottom corner over the filling, fold in the side corners, and roll tightly; repeat with the remaining wrappers and filling.
  3. Pour the oil into a 5-quart Dutch oven to a depth of about 2 inches.
  4. Heat the oil to 350°F, checking the temperature with a frying thermometer.
  5. Fry the egg rolls in batches, turning as needed, for 3 to 4 minutes per batch, until golden brown and crisp; let the oil return to 350°F between batches.
  6. Transfer the egg rolls to a paper towel-lined plate.
  7. Let them cool for 5 minutes before serving.

Notes

For crisp results, let the oil return to 350°F between batches. Refrigerate leftovers for up to 3 days; freeze leftovers yes. For a gluten-free version, use gluten-free mini egg roll wrappers.