Jalapeño Popper Egg Rolls have all the deliciousness of a Jalapeño Popper, tucked inside a crunchy Asian egg roll wrapper. Because this is an appetizer recipe, it has not been adjusted for two servings. This one is meant to be shared!
Top Tips
- Keep egg roll wrappers covered with plastic wrap at all times. They dry out quickly if left uncovered. Take only as many out of the package as you need. I did two at a time.
- Sacrifice one egg roll wrapper as your "oil temperature tester." Tear off a small piece and drop into the heated oil. If it browns too quickly, your oil is too hot. Turn the heat down and try again. The test piece of dough should sizzle when it hits the oil, float to the top and brown slowly.
- Keep fried egg rolls warm on a sheet pan with wire rack in a 200 degree oven while frying the remainder and to keep warm until served.
There are a variety of sauces that would be nice for dipping Jalapeno Popper Egg Rolls. The obvious choice would be ranch dressing if you prefer a thick creamy sauce. In keeping with the Asian theme, you could try teriyaki, chili lime, or ponzu sauce. Another option that would "up" the heat factor, would be hot Chinese mustard! The options are endless.
Yes! For best results I recommend preparing the egg roll ingredients, filling and sealing the egg rolls, wrapping tightly in plastic food wrap, then refrigerating, up to a few hours or overnight. Remove from refrigerator and allow to warm to room temperature before frying. Keep egg rolls wrapped in plastic until ready to fry. The wrappers dry out quickly if left uncovered.
Jalapeño Popper Egg Rolls are best served fresh out of the fryer. To freeze, assemble the egg rolls and wrap each one tightly in plastic wrap before freezing. The egg roll wrappers will dry out if exposed to air. Thaw the egg rolls in the refrigerator, remove and allow them to come to room temperature. Fry according to the directions in the recipe.
I highly recommend JD Bennett's tutorial with photos at How To Roll Egg Rolls.
Equipment
- Deep fryer or heat-bottomed pot.
- Slotted spoon.
Ingredients
- 4 slices bacon
- 12 oz package refrigerated square egg roll wrappers
- 8 oz cream cheese
- 6 jalapeños cored and seeded, and sliced lengthwise
- ⅔ cup shredded cheddar cheese
- Oil for frying (I used peanut oil)
- ¼ teaspoon salt (optional)
Instructions
- Cook the bacon, allow it to cool, then crumble. Set aside.
- Slice the jalapeños lengthwise and remove the stem, core and seeds. Recommend that you wear gloves for this step or wash hands frequently and avoid touching your face. Jalapeños contain capsaicin which can burn the eyes if it comes in contact.
- Fill the jalapeño halves with cream cheese and top half (6) with cheddar cheese and the other half (6) with bacon. Use your finger to get the cheese and bacon to stay in place.
- Take one egg roll wrapper out of the package and moisten all edges with water.
- Pick up one jalapeño half with cheddar cheese, and one with bacon and put them together to form one complete popper.
- Place the popper DIAGONALLY in the middle of the egg roll wrapper. (If the edges of the wrapper have dried, moisten them again.)
- Fold one side of the wrapper on the long side of the popper in towards the middle. Get it in close!
- Fold the ends of the egg roll wrapper in to the center over the first folded edge. It should look like and envelope with the flap open.
- Roll the egg roll tightly to the remaining corner. You should have six large eggrolls.
- Heat the oil over medium heat to 350F. See my tip above for testing the temperature of the oil.
- Fry the wontons in small batches until golden brown on both sides.
- Remove with a slotted spoon and place on a paper towel to drain. Sprinkle with salt if desired.
- Serve warm. These can be eaten as is, or you can serve them with a dipping sauce. (See suggestions above.)
Notes
Nutrition
Amy Liu Dong says
An easy and delicious appetizer to make on my sister's birthday.
Thanks for sharing this recipe with us!
Andrea says
these egg rolls turned out so incredible! love the jalapeno flavor!