I love making these crispy and gooey spicy jalapeño popper egg rolls when I want something crunchy, cheesy, and full of flavor. The creamy filling paired with the crispy wrapper always hits the spot, and the jalapeños add a gentle heat that makes each bite exciting.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and always turns out satisfying. I like how the outside becomes perfectly crispy while the inside stays rich and gooey. It is also a great recipe when I want a snack that feels indulgent but doesn’t require complicated steps.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Filling
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese or mild cheddar cheese
2 to 3 fresh jalapeños, finely diced and seeds removed for less heat
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
For Assembly And Cooking
10 egg roll wrappers
2 to 3 cups vegetable oil, for frying
Directions
I begin by placing the softened cream cheese in a mixing bowl and stirring it until smooth. I then add the shredded cheese, diced jalapeños, smoked paprika, garlic powder, onion powder, and salt, mixing everything until well combined.
I place one egg roll wrapper on a flat surface and spoon about 2 tablespoons of the filling into the center. I fold the bottom corner over the filling, tuck in the sides, and roll it up tightly, sealing the edge with a bit of water. I repeat this until all the wrappers are filled.
I heat the oil in a deep pan over medium heat. Once hot, I carefully fry the egg rolls in small batches, turning them as needed, until they are golden brown and crispy. I remove them from the oil and let them drain on paper towels.
Servings And Timing
I usually make about 10 egg rolls with this recipe.
Prep time: 15 minutes
Cook time: 8 to 10 minutes
Total time: about 25 minutes
Variations
I sometimes switch the cheese to pepper jack for extra spice. When I want a milder version, I use fewer jalapeños. I also enjoy adding a pinch of cayenne pepper when I want to increase the heat.
Storage/Reheating
I store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I use an oven or air fryer so they stay crispy. I avoid reheating them in the microwave since it softens the wrapper.
FAQs
Can I bake these egg rolls instead of frying them?
I bake them at 400°F for 15 to 18 minutes, flipping halfway through, until they are crisp and golden.
How spicy are these egg rolls?
I find them moderately spicy, and removing the jalapeño seeds helps keep the heat balanced.
Can I prepare these in advance?
I often assemble them ahead of time and keep them covered in the refrigerator for up to 24 hours before cooking.
What sauces pair well with these egg rolls?
I like serving them with ranch dressing, sour cream, or a sweet chili dipping sauce.
Can these egg rolls be frozen?
I freeze them before frying and cook them straight from frozen, adding a few extra minutes to the frying time.
Conclusion
I keep coming back to these crispy and gooey spicy jalapeño popper egg rolls because they are simple, flavorful, and always a hit. The combination of crunch, creaminess, and spice makes them a snack I truly enjoy making and sharing.
Crispy & Gooey Spicy Jalapeño Popper Egg Rolls are a delicious appetizer filled with creamy cheese, fresh jalapeños, and bold spices, all wrapped in a crunchy egg roll wrapper. They’re easy to make, fun to eat, and perfect for parties or snacking.
Total Time:25 minutes
Yield:10 egg rolls
Ingredients
Filling:
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese or mild cheddar cheese
2 to 3 fresh jalapeños, finely diced (seeds removed for less heat)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
For Assembly and Cooking:
10 egg roll wrappers
2 to 3 cups vegetable oil, for frying
Instructions
In a mixing bowl, stir the softened cream cheese until smooth.
Add shredded cheese, diced jalapeños, smoked paprika, garlic powder, onion powder, and salt. Mix until well combined.
Place an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan over medium heat.
Fry the egg rolls in small batches for 2 to 3 minutes per side, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Serve hot.
Notes
Use pepper jack cheese for a spicier twist.
Add cayenne for more heat, or reduce jalapeños for a milder version.
Freeze before frying and cook straight from frozen with extra frying time.
