Jalapeño Popper Egg Rolls

5 from 31 votes

Jalapeño Popper Egg Rolls

These Jalapeño Popper Egg Rolls are one of the best appetizers to make when having guests over. They’re just the right amount of spicy, cheesy, and crispy to keep everyone circling back for seconds. Serve them with ranch to help cool off the delicious heat from the egg rolls!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer/Snack

Cuisine: American, Asian

Servings:

Author: Brianna May

Equipment

Air Fryer

Ingredients

1 8-ounce block cream cheese, softened
8 ounces (2 cups) sharp cheddar cheese, shredded*
10 slices bacon, fried & crumbled
1/2 cup diced jalapeños, membrane & seeds removed *
1/2 green thinly sliced onions
1 Tablespoon hot sauce
1 teaspoon EACH garlic powder & onion powder
1/2 teaspoon smoked paprika
12-14 egg roll wrappers, thawed according to package instructions*
ranch dressing, for dipping

Instructions

In a large bowl, combine the jalapeños, cream cheese, cheddar cheese, bacon, green onions, hot sauce, garlic, onion powder, and smoked paprika. Use a fork if needed to mash everything together so it is well combined.
1 8-ounce block cream cheese, softened, 8 ounces (2 cups) sharp cheddar cheese, shredded*, 10 slices bacon, fried & crumbled, 1/2 green thinly sliced onions, 1 Tablespoon hot sauce, 1 teaspoon EACH garlic powder & onion powder, 1/2 teaspoon smoked paprika, 1/2 cup diced jalapeños, membrane & seeds removed *
Fill a small ramekin or cup with some water. Place one of the egg roll wrappers on a clean plate or surface with one of the corners facing you. Add 2-3 Tablespoons of the filling to the bottom half of the wrapper. See photos above.
12-14 egg roll wrappers, thawed according to package instructions*
Using your finger, moisten the bottom left and right edges. See photos above.
Begin rolling the wrapper away from you until it is halfway rolled. See photos above.
Wet the top left and right edges. Fold the corners toward the center. See photos above.
Continue rolling until it is tightly sealed. See photos above. Repeat with the remaining wrappers and filling.
Place about 4-6 egg rolls into the air fryer basket. Spray generously with spray oil. (Alternatively, heat a heavy-bottomed pot with 3-4 inches of peanut oil to 375 degrees. Fry the egg rolls for 3-4 minutes in batches. Do not overcrowd the pot.)
Air fry at 360 degrees for 7-10 minutes, flipping after 5-6 minutes and spraying again with oil. If the egg rolls are not golden after 10 minutes, continue air frying and spraying with oil until they are brown.

Notes

Cheddar Cheese: If you prefer pairing a different cheese (like mozzarella) with your jalapeño popper egg rolls, you can use that instead. Any cheese will work for this recipe.
Jalapeños: You can make these egg rolls less spicy using a smaller amount of jalapeños. Reduce the jalapeños to 1/3 cup for a less fiery taste.
Egg Roll Wrappers: Any type of egg roll wrapper will work for this recipe. Ensure you thaw them before use so they are at room temperature. Let them thaw in the fridge for at least a few hours. Once thawed, ensure you use the wrappers immediately.
Don’t overcrowd the deep fryer/air fryer. Overcrowding the air fryer basket or the deep fryer means the egg rolls will cook unevenly. Adding too many jalapeño popper egg rolls to the air fryer or vegetable oil simultaneously can lead to non-crispy rolls.
Use gloves to chop the jalapeños. Getting jalapeño juice in your eyes or any cuts on your hands while cooking can lead to a burning sensation. Avoid this issue by wearing gloves anytime you're handling the jalapeños.
Moisten the egg roll wrappers. You'll need water to seal the egg rolls so they don't open while cooking. Only use water on the edges that you want to stick together. Avoid too much water, which can make the wrappers sticky and gummy.

Nutrition