Calling all Jalapeño lovers! This Jalapeño Popper Egg Rolls recipe is a mouth appetizer you will absolutely LOVE! It’s crunchy, it’s cheesy, and so flavorful! Not to mention, super easy to make. It serves as a delicious appetizer dish.
HOW TO MAKE THE JALAPEÑO POPPER EGG ROLLS:
HOW TO MAKE THE JALAPEÑO POPPER EGG ROLLS:When shopping for the Jalapeño peppers, I like choosing them all about the same height and width. Keep in mind that you will be stuffing them, so choose a good size you can fill it’s inside generously.
Other ingredients you will need are cream cheese, shredded cheddar cheese and green onions. You can add in some spices like onion powder and black pepper if you like. Mix the cheese mixture until they are well blended together. Cut each end of the Jalapeño peppers and core out the seeds. Generously fill the jalapeños.
Place the stuffed jalapeño pepper onto a piece of wanton wrap and brush some water or egg wash onto the edges of the wrap. Wrap the jalapeño pepper, tucking it tight enough and roll to completely cover the whole piece. Repeat the same steps for the remainder of the peppers.
COOKING THE JALAPEÑO POPPER EGG ROLLS:
Heat some vegetable oil to medium heat, do not heat on high. Around 325 degrees and fry the egg rolls until they are gold in color. The reason you do not want the fry the egg rolls in high heat is because they wanton wrap will get a golden brown color on the outside before the jalapeño cook through. You will end up with crunch raw peppers on the inside.
Remove from the oil and lay on kitchen paper towel to drain some of the oil and serve while warm to enjoy them while the cheese is still melted. You can brush the wantons with a generous amount of olive oil and bake in a pre-heated 400 degree oven for 20 minutes.
Enjoy this delicious Jalapeño Popper Egg Rolls recipe as an appetizer at anytime or even as a snack during movie times. I am sure you will love it and if you try and enjoy it, please leave a rating on my recipe card below. Be sure to follow me on my social channels Instagram, Facebook and Pinterest and catch all my stories and recipes as I post them. You can also subscribe to my blog to receive all my recipes directly to your inbox when I post them. Xoxo…
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Jalapeño Popper Egg Rolls
Ingredients
- 12 raw jalapenos raw and cored
- 4 oz. cream cheese
- 1 cup cheddar cheese
- 1/2 cup green onion chopped
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1/2 tsp. salt
- 12 eggroll wraps
Instructions
- Cut the pieces of jalapeño on both end and core out the seeds.
- Mix the cheese filling with remainder of the ingredients.
- Stuff the egg rolls with the cheese stuffing.
- Place each piece of jalapeño pepper on the egg roll wrap and rub some water with your finger on the edges and then wrap the pepper with the egg roll wrap.
- Fry the egg rolls in vegetable oil heated to medium heat until they are golden in color. Remove and drain the egg rolls on a kitchen paper towel.
- Serve and enjoy!
Simple and easy. Thanks, can you update notes for cooking in the oven. The only thing I noticed is “bake in a pre-heated 400 degree oven for 20 minutes.”
Hey Anjan!
Yes that’s about it. After you wrap them, instead of frying you can bake them. Just brush with some oil and bake them for that time. Don’t place the tray too high up in the oven. You can take out earlier if it’s cooked enough to your preference.
This was so yummy! Really good combo of ingredients and no dipping sauce needed. I was a bit worried that the jalapeño stuffed may be too hot so instead of stuffing the jalapeños I diced them and added to the mixture so all coils enjoy! Two thumbs up!
Glad you liked it! Thank you so much for leaving a comment and rating!
These look amazing! I would love to try making these in my air-fryer but do you think they would burn ?
Hi Christine!
You can definitely do them in the air-fryer. Two options, brush them with oil and fry them on 350 for 8 minutes and them flip them over to fry for another 4 minutes or until they are golden brown in color. The Jalapeños might be a bit crunchy, but it you don’t mind them, do it that way. Or you can boil the Jalapenos before stuffing them for like 2 minutes. This will soften them up and they won’t be crunchy on the inside after air-frying. It’s really all a matter of preference, some people like the jalapeños to be crunchy instead of soft.