Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, crumbled cooked bacon, shredded cheddar cheese, shredded Monterey Jack cheese, diced jalapenos, garlic powder, and onion powder. Stir until all ingredients are thoroughly mixed and well combined. Season with salt and freshly ground black pepper to your liking, remembering that bacon and cheese already add saltiness. Taste and adjust seasonings as needed.1 cup cooked, crumbled bacon, 8 ounces cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1/4 cup finely diced fresh jalapenos, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond). Place about 1-2 tablespoons of the jalapeno popper filling near the bottom corner of the wrapper.12-16 egg roll wrappers
- Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Fold in the left and right sides of the wrapper towards the center, creating a neat envelope.
- Moisten the top corner of the wrapper with a little of the cornstarch slurry. Continue rolling the egg roll tightly upwards, pressing the sealed edge to ensure it stays shut during frying. Repeat this process with the remaining filling and egg roll wrappers.1 tablespoon cornstarch (mixed with 2 tablespoons of water to create a slurry for sealing)
- In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat to 350°F (175°C). It’s important to maintain this temperature for crispy, evenly cooked egg rolls. You can test the oil by dropping a tiny bit of wrapper into it; it should bubble vigorously immediately.2-3 inches vegetable oil for frying
- Carefully place 2-3 egg rolls into the hot oil at a time, being careful not to overcrowd the pot. This ensures the oil temperature remains stable. Fry for 3-5 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides.
- Once golden and crispy, remove the egg rolls from the oil using tongs and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
- Serve these delicious mini jalapeno popper egg rolls warm, perhaps with your favorite dipping sauce like ranch, sour cream, or a sweet chili sauce.
Notes
For the best flavor and texture, it's recommended to enjoy these mini jalapeno popper egg rolls fresh. However, if you have leftovers, proper storage is key. Allow the cooked egg rolls to cool completely before storing them. Refrigerate them in an airtight container or a resealable plastic bag for up to 2-3 days. Ensure they are not stacked too tightly to prevent sogginess.
To reheat your mini jalapeno popper egg rolls, aim to maintain their crispiness. The best method is to reheat them in a conventional oven or toaster oven. Place the cooled egg rolls in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until heated through and crispy again. Avoid reheating them in the microwave, as this will likely make them soft and gummy. For longer storage, you can freeze uncooked, assembled egg rolls. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and they can be kept for up to 1-2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.