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.
- Reheat in oven or air fryer to keep them crispy.
- Bake at 400°F for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
