Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 3–4 fresh jalapeños, diced (seeds removed or left for heat preference)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 9–12 egg roll wrappers
- Oil for frying or brushing (if baking/air frying)
Instructions
- In a bowl, mix cream cheese, cheddar, mozzarella (if using), jalapeños, garlic powder, and salt until smooth.
- Place an egg roll wrapper in a diamond shape. Spoon 2–3 tbsp filling near the bottom corner.
- Dampen wrapper edges with water. Fold bottom corner over filling, fold in sides, then roll tightly to seal.
- To fry: Heat oil to 350–375°F (175–190°C). Fry rolls in batches 2–4 minutes per side until golden. Drain on paper towels.
- To air fry: Lightly brush or spray rolls with oil. Cook at 360–400°F, turning once, until golden and crispy.
- To bake: Place rolls on a greased or parchment-lined sheet, brush with oil, and bake at 400°F, flipping halfway, until crisp.
- Serve warm with dipping sauce.
Notes
- Swap cheddar for pepper jack for extra heat.
- Remove jalapeño seeds for a milder version.
- Add green onions or herbs for freshness.
- Mix in smoked paprika or chipotle powder for a smoky flavor.
- Standard egg roll wrappers give the best crunch—avoid using wonton wrappers for large rolls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying / Air Frying / Baking
- Cuisine: American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
