I’ll never forget the first time I pulled a batch of these Spicy Jalapeño Popper Egg Rolls out of the oil. My kitchen was filled with the most incredible smell—a mix of toasty wrapper, melted cheese, and that sharp, smoky kick of jalapeño. I’d been craving the classic jalapeño popper flavor but wanted something a little more fun and shareable. These egg rolls were my “aha!” moment, and they’ve been my go-to party trick ever since. I promise you, the combination of creamy, spicy, and crunchy is absolutely addictive. Let me walk you through exactly how I make them so you can experience that same magic.
Ingredients
- 6 egg roll wrappers
- 4 oz (115 g) cream cheese, softened
- ½ cup (50 g) shredded cheddar cheese
- 2-3 large fresh jalapeños, finely diced
- 2 strips cooked bacon, finely crumbled (optional, but highly recommended)
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust if bacon is very salty)
- 1 egg, beaten (for sealing the wrappers)
- Oil, for frying (I use avocado or vegetable oil)
Now, let’s talk ingredients because I’ve learned a few things through trial and error. First, do not skip softening the cream cheese. I’ve tried to mix it straight from the fridge, and you end up with lumpy filling that tears the delicate wrappers. Let it sit on the counter for a good 30 minutes. For the jalapeños, the heat level is up to you—I remove the seeds and ribs for a milder bite, but if you love the fire, leave them in! That bacon, while optional, adds a crucial smoky, salty depth that makes these next-level. Trust me, it makes a huge difference.
Equipment Needed
- Medium mixing bowl
- Small bowl (for the egg wash)
- Sharp knife and cutting board
- Pastry brush or your finger
- Paper towels
- Baking sheet or plate
- Deep heavy-bottomed pot, Dutch oven, or deep fryer
- Tongs or a spider skimmer
- Cooling rack (optional, but ideal)
You don’t need anything fancy here. The most important piece is a heavy-bottomed pot for frying. I’ve tried using a shallow skillet, and the temperature fluctuates too much, leading to soggy or unevenly cooked egg rolls. A Dutch oven is my best friend for this job because it holds heat so steadily. If you don’t have a pastry brush for the egg wash, don’t worry—I often just use my fingertip to dab it on the wrapper edges. It works perfectly. And placing the finished egg rolls on a cooling rack set over a baking sheet instead of paper towels helps them stay crisp all around.
Step-by-Step Instructions
The first step is all about the filling. In my mixing bowl, I combine that wonderfully soft cream cheese, cheddar, diced jalapeños, bacon, green onion, garlic, and all the spices. I get in there with a fork and mash and mix until it’s completely homogenous. You want every bite to have a bit of everything. Here’s my sensory tip: smell the mix. It should already smell incredible—creamy, sharp, and a little spicy. If it doesn’t, add another pinch of smoked paprika. I then lay out one egg roll wrapper with a corner pointing toward me, like a diamond, and place about two heaping tablespoons of filling just below the center.
Sealing them correctly is what prevents a deep-fryer disaster. I use my pastry brush (or finger) to brush the beaten egg onto all four edges of the wrapper. This is your glue. I fold the bottom corner up over the filling, tucking it in snugly. Then, I fold in the left and right corners tightly, like I’m making an envelope. Finally, I roll it upward firmly but gently into a neat little package. The key is no air pockets and a tight seal. If I see any filling sneaking out, I wipe it away and add more egg wash. I place each finished roll seam-side down on my plate while I heat the oil.(See the next page below to continue…)