Mini Jalapeno Popper Egg Rolls

Mini jalapeno popper egg rolls are filled with cream cheese, sharp cheddar, bacon, and jalapeño, then fried until crisp and golden brown. Their crunchy wonton wrapper gives way to a creamy, savory filling.

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Prep Time 20

Cook Time 18

resting 3

Total Time 41

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the filling

1 block (8 oz) cream cheese softened
0.5 cup shredded sharp cheddar cheese
2 bacon slices, cooked crisp and crumbled
1 jalapeño seeded and finely diced
0.25 tsp garlic powder

For the egg rolls

24 wonton wrappers 3 1/2-inch square
2 tbsp water
8 cups vegetable oil for frying

Equipment

1 5- to 6-quart Dutch oven
1 deep-fry thermometer

Method

Make the filling

Stir the cream cheese, cheddar, bacon, jalapeño, and garlic powder together in a medium bowl until evenly combined.

Assemble and fry

Place a wonton wrapper on a work surface with one corner facing you, and spoon 1 tablespoon of filling across its center; brush the edges lightly with water, fold the bottom corner over the filling, fold in the side corners, and roll snugly to seal. Repeat with the remaining wrappers and filling, keeping the unused wrappers covered with a damp towel.
Heat the oil in a 5- to 6-quart Dutch oven over medium heat to 350°F, using a deep-fry thermometer to check the temperature.
Fry the egg rolls in batches of 4 to 5 for 2 to 3 minutes, turning occasionally, until crisp and golden brown; let the oil return to 350°F between batches and drain the egg rolls on a paper towel-lined plate.
Let the egg rolls rest for 3 minutes before serving.

Notes

Keep unused wrappers covered with a damp towel so they do not dry out. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the wrappers may lose some crispness. For a lighter variation, use reduced-fat cream cheese.