Crispy Jalapeño Popper Egg Rolls
Crispy Jalapeño Popper Egg Rolls are the best way to satisfy your craving for creamy, spicy, and crunchy appetizers. After making these many times, I’ve discovered the trick to the perfect crispy egg roll wrapper is to brush it with a little oil before filling. If you love recipes like this, you’ll also enjoy Creamy Sundried Tomato 'Marry Me' Gnocchi and One Pot Cheesy Taco Pasta.
Why This Crispy Jalapeño Popper Egg Rolls Is Pure Comfort
- Crispy exterior with a creamy, spicy filling
- Easy to make and better than takeout
- Perfect for game nights or parties
What You'll Need for Crispy Jalapeño Popper Egg Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Cream cheese
- Shredded cheddar cheese
- Jalapeños
- Bacon
- Green onions
- Salt
- Pepper
- Garlic powder
- Optional: Ranch dressing
- Optional: Sour cream
📝 Ingredient Notes
- Jalapeños: Remove seeds for less heat.
🛒 Tools & Equipment I Recommend
- Egg Roll Wrappers — Ensure crispy texture → See on Amazon
- Food Processor — Makes quick work of chopping jalapeños → See on Amazon
How to Make Crispy Jalapeño Popper Egg Rolls
- Prepare ingredients: Cook bacon until crispy. Chop jalapeños and green onions. Mix cream cheese, shredded cheese, salt, pepper, and garlic powder.
- Assemble egg rolls: Place a spoonful of filling in the center of an egg roll wrapper. Fold in sides, then roll tightly. Seal with a little water.
- Fry egg rolls: Heat oil in a large skillet. Fry egg rolls until golden brown on both sides. Drain on paper towels.
Cook's Tips for Perfect Crispy Jalapeño Popper Egg Rolls
- Common mistake and fix: Not frying egg rolls long enough can result in soggy wrappers. Make sure they're golden brown on both sides.
- Pro tip: For extra crispy egg rolls, brush the wrappers with a little oil before filling.
- Pro tip: To make ahead, assemble egg rolls, then refrigerate for up to 24 hours before frying.
Storing & Reheating Crispy Jalapeño Popper Egg Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in the fridge for up to 3 days. Make-ahead tip: You can assemble these egg rolls ahead of time and refrigerate for up to 24 hours before frying.
Freezing Crispy Jalapeño Popper Egg Rolls
Freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a few minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. They may not be as crispy.
Recipe Notes
- Chef tip: For less heat, remove the seeds from the jalapeños.
- Best substitution: You can substitute the cream cheese with goat cheese for a tangier flavor.
- Make-ahead: These egg rolls can be assembled ahead of time and refrigerated for up to 24 hours before frying.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are not crispy, try brushing the wrappers with a little oil before filling and frying for a longer period.
Want to level up this recipe?
Deep Fryer — Ensures even cooking and less oil splatter → Check price on Amazon
Crispy Jalapeño Popper Egg Rolls
Ingredients
Main Ingredients
- Egg roll wrappers
- Cream cheese
- Shredded cheddar cheese
- Jalapeños
- Bacon
- Green onions
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Ranch dressing
- Sour cream
Instructions
- Prepare ingredients: Cook bacon until crispy. Chop jalapeños and green onions. Mix cream cheese, shredded cheese, salt, pepper, and garlic powder.
- Assemble egg rolls: Place a spoonful of filling in the center of an egg roll wrapper. Fold in sides, then roll tightly. Seal with a little water.
- Fry egg rolls: Heat oil in a large skillet. Fry egg rolls until golden brown on both sides. Drain on paper towels.
Notes
- Chef tip: For less heat, remove the seeds from the jalapeños.
- Best substitution: You can substitute the cream cheese with goat cheese for a tangier flavor.
- Make-ahead: These egg rolls can be assembled ahead of time and refrigerated for up to 24 hours before frying.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are not crispy, try brushing the wrappers with a little oil before filling and frying for a longer period.
Storage
- Fridge: Store leftover egg rolls in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. They may not be as crispy.
- Make ahead: You can assemble these egg rolls ahead of time and refrigerate for up to 24 hours before frying.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 15g
- Carbs: 17g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 40mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Jalapeño Popper Egg Rolls FAQs
Yes, you can assemble them ahead of time and refrigerate for up to 24 hours before frying.
They may not have been fried long enough. Make sure they're golden brown on both sides.
Yes, you can. Fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
You can substitute it with goat cheese for a tangier flavor.
Yes, you can freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a few minutes to cooking time.
A Warm Final Note
I can’t wait for you to try Crispy Jalapeño Popper Egg Rolls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
