Description
These Mini Jalapeno Popper Egg Rolls are a delicious, bite-sized appetizer featuring a creamy cheesy filling with spicy jalapenos, crispy bacon, and green onions, all wrapped in crispy wonton wrappers. Perfect for parties or snacks, you can choose to bake or fry them to golden perfection for a crunchy and flavorful treat.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4-6 strips bacon, cooked and chopped
- 3-5 jalapenos, seeded and diced
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- Wonton wrappers (around 22)
For Baking
- Melted butter (quantity as needed for brushing)
- Vegetable oil (quantity as needed for brushing)
- Non-stick cooking spray
For Frying
- Vegetable oil, enough for deep frying
Instructions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped bacon, diced jalapenos, sliced green onions, and garlic powder. Mix everything together thoroughly until the filling is well blended. Season with salt and pepper to your taste and set aside.
- Assemble the Egg Rolls: Lay one wonton wrapper on a clean surface with a corner pointing toward you. Place about 1 tablespoon of the prepared filling near the bottom third of the wrapper. Moisten the edges of the wrapper with water using your finger. Fold the two sides in toward the center over the filling, then roll tightly from the bottom up, sealing the edges securely to form a neat egg roll. Repeat this process with the remaining filling and wrappers.
- To Bake: Preheat your oven to 425°F (218°C). Lightly spray a baking sheet with non-stick cooking spray. Arrange the assembled egg rolls seam-side down on the sheet for best sealing. Mix melted butter with vegetable oil and brush this mixture generously over each egg roll. Bake for 5 minutes, then carefully flip each egg roll and bake for an additional 4 to 5 minutes until the egg rolls are golden brown and crispy.
- To Fry: Heat vegetable oil in a deep pot or fryer to 350°F (177°C). Carefully place the egg rolls in the hot oil in batches without overcrowding. Fry them for 3 to 4 minutes or until they turn crispy and golden brown. Use a slotted spoon to remove the egg rolls and let them drain on paper towels to remove excess oil.
Notes
- Adjust the number of jalapenos according to your preferred spice level.
- Ensure the wonton wrappers are sealed tightly to prevent filling leakage during cooking.
- For a healthier option, baking reduces the oil content but still yields a crispy texture.
- Serve these egg rolls warm with ranch dressing or a spicy dipping sauce for an extra flavor boost.
- You can prepare the filling in advance and assemble right before cooking to save time.
