Mini Jalapeño Popper Egg Rolls

• Recipe Name: Mini Jalapeño Popper Egg Rolls

• Prep Time: 20 minutes

• Cook Time: 10–15 minutes

• Total Time: ~35 minutes

• Yield: 20 mini egg rolls

• Difficulty: Easy

• Dietary Info: Nut-Free

 Ingredients

Filling:

• 8 oz (225g) cream cheese, softened

• 1 cup shredded cheddar cheese (or pepper jack for extra heat)

• 4 slices cooked bacon, chopped

• 2–3 fresh jalapeños, finely chopped (seeds removed for mild heat)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt and pepper to taste

• 2 green onions, finely sliced (optional)

Assembly:

• 20 mini egg roll wrappers (or cut standard wrappers into quarters)

• 1 egg (for sealing)

• Vegetable oil (for frying)

 Instructions

 Step 1: Make the Filling

1. In a medium mixing bowl, combine:

   • Cream cheese

   • Shredded cheddar

   • Bacon

   • Jalapeños

   • Garlic powder, onion powder, salt, and pepper

   • Optional green onions for extra freshness

2. Mix until creamy and well blended. Taste and adjust spice level as needed.

 Step 2: Assemble the Mini Egg Rolls

1. Lay out an egg roll wrapper with a corner facing you (diamond shape).

2. Spoon about 1 tablespoon of filling near the bottom corner.

3. Fold the bottom corner over the filling.

4. Fold in the sides and roll up tightly.

5. Brush the top corner with beaten egg to seal.

6. Repeat with remaining wrappers and filling.

Make-Ahead Tip: You can freeze assembled egg rolls before frying for up to 2 months.

🍳 Step 3: Cook

Option 1: Deep Fry

1. Heat oil in a deep skillet or fryer to 350°F (175°C).

2. Fry egg rolls in batches for 2–3 minutes per side or until golden brown.

3. Drain on a paper towel-lined plate.

Option 2: Air Fry

1. Spray egg rolls with oil spray.

2. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until crisp and golden.

 Step 4: Serve

Serve warm with dipping sauces like:

• Ranch dressing

• Chipotle mayo

• Sweet chili sauce

• Jalapeño ranch

• Sour cream with lime zest

 Storage & Reheating

• Fridge: Store leftover cooked egg rolls in an airtight container for up to 3 days.

• Freezer: Freeze raw or cooked egg rolls tightly wrapped for up to 2 months.

• Reheat: Bake or air fry at 375°F until hot and crispy (8–10 minutes).

 Nutrition (Per Mini Egg Roll – Approx.)

Varies by brand and filling size.