I discovered this recipe combining creamy cheese, jalapeños, and spices all tucked inside crispy egg roll wrappers. It’s like a spicy jalapeño popper reimagined into a golden, crunchy roll. Perfect as an appetizer or snack when I want something bold and satisfying.

Spicy Jalapeño Popper Egg Rolls

Why You’ll Love This Recipe

I love how this recipe brings together the perfect balance of creamy, spicy, and crunchy. The cream cheese smooths out the heat of the jalapeños, the cheddar adds richness, and the egg roll wrapper delivers that crave-worthy crispiness. Whether I’m hosting friends or just want a snack with a little kick, these egg rolls hit the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
shredded cheddar cheese
shredded mozzarella cheese (optional, for extra meltiness)
fresh jalapeños, diced (seeds removed or kept depending on heat preference)
egg roll wrappers
garlic powder
salt
oil for frying or brushing (if baking or air frying)

Directions

I start by mixing the softened cream cheese, shredded cheddar, mozzarella (if using), diced jalapeños, garlic powder, and a pinch of salt in a bowl until well combined.
I lay out an egg roll wrapper in a diamond shape. I spoon about 2 to 3 tablespoons of the filling near the bottom corner.
I dampen the edges of the wrapper with water, fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly to seal.
If I’m frying: I heat oil in a deep skillet or pot to about 350–375°F (175–190°C) and fry the egg rolls in batches for 2–4 minutes per side until golden and crispy.
If I’m air frying: I spray or brush the egg rolls lightly with oil and cook them at 360–400°F, turning once, until crisp and browned.
If I’m baking: I place the rolls on a baking sheet, brush with oil, and bake at 400°F, flipping halfway through until crisp.

Servings and timing

Servings: about 9–12 egg rolls, depending on how full I fill each one
Prep time: 15–20 minutes
Cook time: 5–10 minutes, depending on cooking method
Total time: roughly 30 minutes

Variations

I sometimes add shredded pepper jack cheese instead of cheddar for extra heat.
For a milder version, I remove all jalapeño seeds and use fewer peppers.
I can add chopped green onions or fresh herbs for a fresher flavor profile.
If I want a smokier taste, I add a touch of smoked paprika or chipotle powder to the filling.
Different wrappers (like wonton or rice paper) work, but they’ll change the texture and cooking time.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat and keep them crispy, I use an oven or air fryer until warmed through and crisp on the outside.
I avoid microwaving since it makes them soggy.
I also freeze uncooked rolls. When I’m ready, I cook them straight from frozen, adding a few extra minutes to the cook time.

FAQs

What kind of egg roll wrappers should I use?

I always go for standard egg roll wrappers found in the refrigerated section. They’re thicker than wonton wrappers and give the best crunch.

Can I make these in advance?

Yes, I often roll them a day ahead and store them covered in the fridge. I also freeze them raw, which makes cooking them on the spot super convenient.

How spicy are they?

They have a noticeable kick but aren’t overwhelming. I adjust the heat by removing jalapeño seeds or using more or less pepper. For extra spice, I leave the seeds or add a hotter pepper.

Can I bake or air fry instead of deep frying?

Absolutely. I bake them at 400°F, flipping once, or air fry at a similar temperature until golden. Both methods use less oil but still deliver crunch.

What dipping sauces go well with these?

I like dipping them in ranch, sour cream, or a creamy avocado sauce. For more heat, I go with sriracha mayo or spicy chipotle dip.

Conclusion

These Spicy Jalapeño Popper Egg Rolls are one of my favorite snacks when I want something with crunch, creaminess, and just the right amount of spice. They’re easy to make, adaptable to different cooking methods, and always a hit whether I’m serving them to guests or keeping them all to myself.