Jalapeño Popper Egg Rolls Recipe — Crispy Stuffed Jalapeño Rolls

Mini jalapeño popper egg rolls are packed with a creamy, cheesy, bacon-studded filling and a touch of heat. These crispy bites make an ideal appetizer for game day, parties, or any gathering where finger food is welcome.

What You’ll Love About These

These mini egg rolls deliver all the familiar flavors of jalapeño poppers—cream cheese, sharp cheddar, crisp bacon, and bright green onions—wrapped in a wonton and fried until golden. They’re easy to prepare, shareable, and satisfying every time.

Ingredients

Gather the following:

• Cream cheese – 8 oz, softened to room temperature
• Sharp cheddar cheese – 1 cup, shredded
• Jalapeño peppers – 1–2, seeded and finely diced
• Garlic powder – 1/2 tsp
• Green onions – 2, thinly sliced
• Bacon – 1–2 slices, cooked until crisp and crumbled
• Wonton wrappers – 1 package
• Canola oil – for frying

Instructions

These jalapeño popper egg rolls come together quickly.

1. In a large skillet or medium pot, heat canola oil to 350°F (175°C).
2. In a bowl, stir together softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, sliced green onions, and crumbled bacon until evenly combined.
3. Place a wonton wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 tablespoon of the filling into the center of each wrapper.
4. Moisten the edges of the wrapper with a little water. Fold the wrapper in half over the filling and press to seal. Tuck the sides in and roll tightly so the egg roll is completely sealed.
5. Carefully lower each egg roll into the hot oil. Fry for about 3 minutes, or until golden brown and crisp, turning as needed for even color.
6. Remove the egg rolls to paper towels or a wire rack to drain. Let rest about 5 minutes before serving so the filling sets slightly.

Serve warm and enjoy the melty, spicy filling inside a crispy shell.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven to crisp them up again.

Freezing Instructions

These freeze well and are great to have on hand.

1. Assemble the egg rolls and place them seam-side down on a baking sheet lined with wax paper.
2. Freeze them on the sheet for 30–60 minutes until firm.
3. Transfer the mostly frozen egg rolls into a large zip-top freezer bag, squeeze out excess air, and seal. Store for 2–3 months.
4. When ready to cook, fry directly from frozen for about 4 minutes or until golden and the filling is heated through. Drain and rest before serving.

Baked Option

If you prefer to avoid frying, you can bake these. The texture will be different—less deep-fried crisp—but still delicious.

1. Preheat oven to 450°F (230°C). Lightly oil a rimmed baking sheet.
2. Place prepared egg rolls on the sheet and lightly brush or spritz with water or oil.
3. Bake until the tops are golden brown, flip, brush again, and continue baking until evenly browned and crisp.
4. Remove from oven, let rest briefly, then serve.

Tips

• Use a cooking thermometer to keep the oil at 350°F for even frying and best texture.
• Do not overcrowd the pot; fry in batches for consistent color and crispiness.
• Allow the egg rolls to rest a few minutes after frying so the filling firms up slightly and is easier to eat.

Recipe Summary

Recipe adapted from Spend With Pennies.