We've wrapped all the delicious flavors of the classic jalapeño popper appetizer in a wonton wrapper to make these mini jalapeño popper egg rolls! Easy to make and fun to eat!
Want a fun and different appetizer for your next party? This easy, mini egg roll recipe (using wonton wrappers) is a twist on the favorite bacon wrapped jalapeño poppers. These jalapeño egg rolls make a delicious addition to any appetizer buffet table!
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Ingredients
See the recipe card below for a full list of ingredients and quantities.
- Fresh jalapeños. Use fresh diced jalapeños to add a crisp bite to the cheese mixture.
- Cheese. The cream cheese and goat cheese in this recipe combine for a great tangy flavor that compliments the jalapeños and bacon.
- Crispy bacon. Both thick and thin bacon work great in this appetizer.
- Wonton wrappers. Instead of using traditional egg roll wrappers we use wonton wrappers which make these the perfect miniature egg rolls.
Love jalapeño poppers?
Try another favorite jalapeño popper riff
Jalapeño Popper Mac & Cheese Bites.
How to make mini jalapeño popper egg rolls
Mixing filling
Mix the cream cheese and goat cheese in a mixing bowl until well combined. We use a hand mixer for this step to make sure the cheeses are completely mixed together. (Images 1 & 2) Add the crispy bacon and diced jalapeños to the cheese mixture and stir with a spoon until mixed thoroughly. (Images 3 & 4)
Rolling miniature egg rolls
Once the cheese, bacon, and jalapeños are mixed it's time to roll the mini egg rolls. Place a small bowl of room temperature water next to your work area for this step. We like to work with just a few wrappers at a time so they don't dry out - keep the remaining wrappers covered until needed. Lay a wonton wrapper out and place 2-3 teaspoons of cheese mixture in the middle toward one end. (Image 5) Fold the two sides over the mixture (Image 6) and then tightly roll the wonton wrapper over the mixture. (Image 7) Dip your finger in the water and lightly wet the end of the wonton wrapper then finish rolling all the way over so it's tight to the rest of the wrapper. NOTE: The water helps the end of the wrapper stay attached.
Frying egg rolls
Heat about 2 inches of cooking oil in a deep pan (a deep fryer works great if available). (Image 9) Once the oil is hot, between 350°F and 400°F, carefully place 5-6 rolled wonton egg rolls into the hot oil. (Image 10) Use a slotted spoon if necessary, to help prevent hot oil from splattering on your hands. Fry the egg rolls turning periodically in the hot oil until golden brown, this usually takes between 5-9 minutes per batch. (Images 11 & 12)
PRO TIP: The most accurate way to see if your oil is the right temperature is using a thermometer. If you don't have a thermometer handy, use a wooden spoon. Dip the end of the wooden spoon into the hot oil. If you see bubbles the oil is hot enough to fry. No bubbles? The oil is not hot enough yet.
Remove the fried egg rolls to a tray lined with a paper towel to drain. Serve warm.
Make ahead tips
These jalapeño popper egg rolls can be made ahead of time and held at different stages.
- Mix the cheese mixture (through step 4 above) and store in an airtight container in the refrigerator for up to 4 days. When ready to finish the egg rolls, remove cheese mixture from the fridge, roll in the wonton wrappers, fry the egg rolls, and serve.
- Roll the egg rolls (through step 8 above) place on a towel in an airtight container in the refrigerator for up to 2 days. When ready to fry, remove the egg rolls from the fridge while the oil heats. Once the oil is hot, fry the egg rolls. Serve warm.
- Fry the egg rolls, let them cool and store, covered, in a paper towel lined container in the refrigerator. They will be freshest if eaten within 24 hours, but will store for up to 3 days. Reheat before serving, in a preheated 425°F oven for 8-12 minutes, or until warmed through.
For time-saving convenience, keep crispy, cooked bacon on hand for preparing recipes. We cook large batches of bacon in the oven, let it cool, and refrigerate (up to a week) or freeze (up to 3 months) in small containers. When needed for recipes, simply remove frozen bacon and thaw it.
Equipment
Using a hand mixer ensures the different cheeses are completely mixed together. This is quick and easy with an electric mixer but can also be done by hand with a spoon and a lot of elbow grease.
A deep fryer works great for this recipe but it isn't necessary to make a great egg roll. Use a deep pan with 2-3 inches of oil.
We use a wire rack lined with a paper towel to drain fried egg rolls. You can also just use a sheet pan lined with a towel.
Use a thermometer to monitor the temperature of the oil when frying. If you don't have a thermometer, dip the end of a wooden spoon into the hot oil. If bubbles appear on the spoon the oil is ready. No bubbles? Not hot enough yet.
Fried vs. Air fryer vs. Baked
These bites can also be cooked in an air fryer or oven, however, we liked the result of the deep fried mini egg rolls the best. The outside was tender and crispy while the inside was a smooth, melted cheesy mixture. Plus, they looked so cute and appetizing!
The mini egg rolls made in the air fryer and a 425°F oven took longer to get crispy, didn't have that same crispy, tender texture, and the exterior was a little tough.
Substitutions
Make these vegetarian by omitting the bacon.
For achieving that creamy, cheesy texture inside, we recommend keeping the cream cheese in the mixture. However, get creative with your favorite cheese combinations. Replace some, or all, of the goat cheese with sharp, medium, or mild cheddar cheese, or blue cheese, for an equally delicious egg roll!
Turn these jalapeño popper egg rolls from a simple appetizer into a culinary adventure with our Homemade Blue Cheese Dip.
The flavors explode with the contrast between the crispy egg roll and the cool, tangy dip!
Serving Tip
Serve these with some homemade blue cheese dip for
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, store leftover jalapeño popper egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 425°F oven for 8-12 minutes or until warm.
Some other favorite mini bites
Some Common FAQs
No, but we liked the result of the deep fried jalapeño egg roll best. Besides being super cute, they were crispy outside and creamy inside. Those baked in the air fryer and a 425°F oven took longer to brown and never got that same crispy texture we expect in an egg roll.
Yes. They are best served the day they are deep fried, but they will last in the refrigerator up to 3 days. Reheat in an 425°F oven before serving.
📖 Recipe
Jalapeño Popper Mini Eggrolls
- Total Time: 40 minutes
- Yield: 30-36 mini eggrolls
Description
We've wrapped all the delicious flavors of the classic jalapeño popper appetizer in a wonton wrapper to make these mini jalapeño popper egg rolls! Easy to make and fun to eat!
Ingredients
- 3 fresh jalapeños
- 4 ounces cream cheese
- 4 ounces goat cheese
- 1 cup crispy bacon, crumbled (3 ½ ounces cooked)
- 1 package wonton wrappers
- vegetable oil for frying
Instructions
Making filling
- Cut your jalapeño peppers in half, remove the seeds, and dice into small pieces. We recommend wearing gloves when working with hot peppers. Remember to not touch your face and to wash your hands when done.
- Add the cream cheese and goat cheese to a medium mixing bowl. Mix together until completely combined. We used a hand mixer for this step.
- Use a spoon to mix diced jalapeño peppers and crispy, chopped bacon into the cheese mixture. Stir until well mixed. Set aside while you prepare your rolling area.
Rolling egg rolls
- Put a small bowl with some room temperature water on your work space. Place 1-2 wonton wrappers flat. Keep remaining wonton wrappers lightly covered until ready for them.
- Place 2-3 teaspoons of cheese mixture in the middle of one end of your wrapper.
- Fold the two opposite sides over the filling and then fold the end with the filling over the mixture and gently pull back to tighten the wrapper and tuck it under the filling . Continue rolling until just the very end is left unrolled. See post above for photos on how to roll these mini egg rolls.
- Dip your finger into the water and use your finger to dampen the end of the wonton wrapper then finish rolling all the way so the end is sealed tight against the rest of the wrapper.
Frying mini egg rolls
- Heat 2-3 inches of vegetable oil in a deep pan on medium-high heat. The temperature of the oil should be between 350°F and 400°F. See notes for more information.
- Carefully place 5-6 mini egg rolls into the hot oil. The number you can fry at once will depend on the size of your pan. Don't crowd them, leave plenty of room for them to be moved and rolled around.
- Fry the egg rolls for 5-9 minutes turning periodically until they are golden brown all over.
- Remove the mini egg rolls from the oil and let them drain on a paper towel lined wire rack or sheet pan.
- Bring the oil back up to temperature and repeat until all of the egg rolls are fried.
- Serve warm.
Notes
Ensure your oil temperature is between 350°F and 400°F. While a thermometer is the most accurate way to measure oil temperature, a wooden spoon will work in a pinch. Dip the end of the wooden spoon into the oil. If you see bubbles on the spoon, the oil is hot enough to fry. No bubbles? Not hot enough yet.
Oil temperature. If your oil is too hot, the outside will cook before the cheese melts, and the wrappers might burn on the outside but be raw where overlapping. Conversely, if the oil is not hot enough, the egg rolls will take longer to turn golden brown, and the wrappers will absorb too much oil, resulting in greasy egg rolls. Bring the oil back up to temp by reheating for a minute or so between each batch of egg rolls.
Substitutions. Make these vegetarian by omitting the bacon. Use cheddar cheese instead of the goat cheese.
Keep the fried egg rolls warm in a 250°F oven while frying remaining egg rolls.
Make ahead of time. Store cheese mixture in an airtight container in the fridge for up to 4 days, roll mini egg rolls, deep fry, and serve. For rolled, unbaked egg rolls, store them in a paper towel lined airtight container in the fridge for up to 2 days. Remove them from the fridge while the oil is heating, then deep fry, and serve warm. Store fried egg rolls in a paper towel lined airtight container in the fridge for up to 3 days. Reheat in a 425°F oven for 8-12 minutes, or until heated through. While egg rolls are freshest on the day they are fried, they can last up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini eggroll
- Calories: 86
- Sugar: 0.2 g
- Sodium: 92.2 mg
- Fat: 6.5 g
- Carbohydrates: 4.9 g
- Protein: 2 g
- Cholesterol: 7.8 mg
Dev D says
these are my absolute FAV appetizers of all time!! I now want to fill these egg rolls with a dozen different fillings pleaseeee release more options for them 😀
Rhonda says
Wahoo! We love these egg rolls too. We'll work on new fillings!
Mike says
I honestly wasn't expecting to like these as much as I did, but they were soooooo good. I already bought another package of wrappers just so I can make these on game nights or when I have guests over. I'd like a cheeseburger one of these too!
Rhonda says
These are amazingly good! Great ideas for the cheeseburger rolls- stay tuned.