Mini Jalapeno Popper Egg Rolls

Crispy, creamy, and just the right amount of spicy — these mini jalapeño popper egg rolls are the ultimate party bite. They’re everything you love about jalapeño poppers, all tucked into a golden brown egg roll wrapper that stays perfectly crunchy. Every bite delivers that irresistible combo of melty cheese, smoky bacon, and a touch of heat. Serve them hot with cool ranch or creamy dipping sauce, and you’ve got a snack that disappears fast.

WHAT ARE MINI JALAPEÑO POPPER EGG ROLLS?

Think of your favorite jalapeño poppers — stuffed with cream cheese, cheddar, and crispy bacon — now imagine all that deliciousness wrapped up in a crunchy little egg roll. That’s exactly what these are. They’re the perfect appetizer for game day, holiday parties, or whenever you want something easy and crowd-pleasing.

Unlike classic poppers, there’s no messy frying of stuffed peppers here. The filling is mixed together in one bowl, rolled into wrappers, and fried until golden. The outside is crisp and shatters with every bite, while the inside stays creamy, tangy, and cheesy.

INGREDIENTS YOU’LL NEED

You only need a handful of simple ingredients to make these crispy little bites.

You’ll need:

• 8 ounces cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 4 to 5 jalapeños, seeded and finely diced

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 6 slices cooked bacon, crumbled

• 12 to 14 small egg roll wrappers (you can find them in the refrigerated section near the produce)

• Vegetable oil, for frying

Optional for serving:
Ranch dressing, chipotle mayo, or your favorite dipping sauce.

HOW TO MAKE MINI JALAPEÑO POPPER EGG ROLLS

These egg rolls come together quickly. Once the filling is made, it’s just a matter of wrapping and frying.

STEP ONE: PREP THE FILLING

In a medium mixing bowl, add the softened cream cheese, cheddar, Monterey Jack, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix everything together until smooth and creamy. Stir in the crumbled bacon until it’s evenly distributed throughout the mixture.

Pro Tip:
Make sure your cream cheese is room temperature so it mixes easily without lumps.

STEP TWO: FILL THE EGG ROLLS

Lay one egg roll wrapper on a clean, dry surface so it looks like a diamond (with a corner pointing toward you). Spoon about 1½ tablespoons of the filling into the center. Use your fingers or a small spatula to shape it into a short log.

Fold the bottom corner up over the filling, then fold in the two sides toward the center. Roll it up tightly, sealing the top corner with a dab of water to help it stick. Repeat until all the filling is used.

Pro Tip:
Keep the remaining wrappers covered with a damp paper towel while you work so they don’t dry out.

STEP THREE: HEAT THE OIL

Pour about 2 inches of vegetable oil into a large, heavy-bottomed skillet or pot. Heat over medium heat until the oil reaches 350°F.

If you don’t have a thermometer, test by dipping the edge of one egg roll into the oil — if it bubbles immediately, it’s ready.

STEP FOUR: FRY UNTIL GOLDEN

Fry the egg rolls in batches, 3 or 4 at a time, turning occasionally until they’re golden brown and crispy on all sides, about 2 to 3 minutes total.

Remove with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.

STEP FIVE: SERVE HOT

Serve warm with your favorite dipping sauce. Ranch dressing is classic, but a smoky chipotle sauce or even sweet chili sauce is fantastic too.

AIR FRYER VERSION

If you prefer a lighter option, these mini egg rolls crisp up beautifully in the air fryer.

1. Spray the air fryer basket with nonstick cooking spray.

2. Place the prepared egg rolls in a single layer, leaving a bit of space between each.

3. Lightly spray the tops with cooking spray.

4. Air fry at 375°F for 8 to 9 minutes, flipping halfway through, until golden and crisp.

They come out just as crunchy, without needing to deep fry.

VARIATIONS AND ADDITIONS

SPICE LEVEL:
Want more heat? Keep some of the jalapeño seeds in the mix, or add a few dashes of hot sauce.

CHEESE:
Try swapping in pepper jack for a spicier kick or add a little mozzarella for extra meltiness.

BACON:
Turkey bacon or pancetta both work well here. For a vegetarian version, simply leave it out.

WRAPPERS:
If you can’t find egg roll wrappers, you can use small wonton wrappers and make bite-sized versions instead.

HOW TO ROLL EGG ROLLS (STEP-BY-STEP VISUAL DESCRIPTION)

1. Position the wrapper: Place it like a diamond, point facing you.

2. Add the filling: Spoon a small log of the mixture in the center.

3. Fold up: Bring the bottom corner up over the filling.

4. Fold in the sides: Make sure they slightly overlap to seal in the filling.

5. Roll tightly: Keep it snug so no air pockets remain.

6. Seal: Dab the top corner with water to close the roll.

Pro Tip:
Roll them tightly so the filling doesn’t leak during frying.

HOW TO SERVE MINI JALAPEÑO POPPER EGG ROLLS

These are meant to be served hot and fresh, when that cheese filling is melty and the wrappers are perfectly crisp.

They’re great on their own but even better when served with a cool, creamy dip.

Try these favorites:

• Ranch dressing

• Spicy mayo

• Garlic aioli

• Sweet chili sauce

• Blue cheese dressing

They make a fantastic game day snack, but they’re just as good for parties, potlucks, or as a fun appetizer before dinner.

STORAGE AND REHEATING

IN THE FRIDGE:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To keep them crisp, reheat them in the oven or air fryer instead of the microwave.

IN THE FREEZER:
These egg rolls freeze very well. Once cooled, arrange them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

When ready to eat, bake or air fry from frozen — no need to thaw — until heated through and crispy.

REHEATING:

• Oven: 375°F for 10 minutes or until hot and crisp.

• Air Fryer: 370°F for 5 to 6 minutes.

Avoid the microwave if you can, as it makes the wrappers soft.

TIPS FOR THE BEST RESULTS

• Soften the cream cheese fully before mixing so the filling blends smoothly.

• Dice the jalapeños finely to spread the heat evenly.

• Don’t overfill the wrappers. Too much filling can cause them to burst during frying.

• Seal tightly. Use a dab of water to make sure the edges stick.

• Fry in batches. Crowding the pan lowers the oil temperature and results in soggy egg rolls.

WHAT TO SERVE WITH MINI JALAPEÑO POPPER EGG ROLLS

Pair these crispy little rolls with cool dips and refreshing sides. Here are a few easy ideas:

• Fresh veggie sticks with ranch or blue cheese dip

• Creamy coleslaw

• A crisp garden salad

• Nachos or loaded fries for a full party spread

If you’re serving them for game day, add sliders, wings, or chips and salsa to the table.

MAKE-AHEAD AND PARTY PREP

You can make these egg rolls ahead of time and cook them right before serving.

Here’s how:

1. Assemble the egg rolls and place them on a parchment-lined baking sheet.

2. Cover with plastic wrap and refrigerate for up to 24 hours.

3. Fry or air fry just before serving so they stay crispy.

Freezer prep:
If you want to make them even earlier, freeze the uncooked egg rolls in a single layer, then transfer them to a freezer bag once solid. Fry or air fry straight from frozen.

FREQUENTLY ASKED QUESTIONS

Can I bake these instead of frying?
Yes! Bake at 400°F for 12 to 15 minutes, flipping halfway through, until golden brown. Brush lightly with oil before baking for extra crunch.

Can I use pickled jalapeños?
You can, but fresh jalapeños give the best texture. Pickled ones make the filling tangier and a bit softer.

Can I make these vegetarian?
Absolutely — just skip the bacon and maybe add a pinch of smoked paprika for that hint of smoky flavor.

What kind of oil is best for frying?
Use any neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Why did my egg rolls burst open while frying?
They may have been overfilled or not sealed tightly enough. Be sure to roll them snugly and press the edges closed with a little water.

Mini Jalapeño Popper Egg Rolls

Crispy mini jalapeño popper egg rolls stuffed with bacon, cream cheese, and cheddar — the perfect spicy, cheesy party appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 14 mini egg rolls

Ingredients

  

1x2x3x

• 8 ounces cream cheese softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 to 5 jalapeños seeded and finely diced
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6 slices bacon cooked and crumbled
• 12 to 14 small egg roll wrappers
• Vegetable oil for frying
• Ranch or other dipping sauce for serving

Instructions

 

• In a medium bowl, mix the cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth. Stir in bacon.
• Lay out one egg roll wrapper in a diamond shape. Spoon about 1½ tablespoons of filling into the center and shape it into a log.
• Fold the bottom corner up over the filling, then fold in the sides. Roll tightly and seal the edge with a dab of water.
• Heat oil in a skillet or deep pan to 350°F.
• Fry 3 or 4 egg rolls at a time until golden brown, 2 to 3 minutes per side.
• Drain on paper towels. Serve warm with dipping sauce.
• Air Fryer Option: Air fry at 375°F for 8 to 9 minutes, flipping halfway through, until golden and crisp.
• Storage: Store in airtight container in fridge up to 3 days or freeze up to 3 months. Reheat in oven or air fryer until crisp.

Tried this recipe?Let us know how it was!