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
