Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Crispy Jalapeno Popper Egg Rolls – The ultimate game day snack or appetizer that’s better than takeout and ready in just 20 minutes. After making these many times, I’ve discovered the trick to the perfect crispy exterior and creamy, spicy filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Lion Pancakes and Chicken Broccoli Rice Casserole.
Why This Crispy Jalapeno Popper Egg Rolls – Better Than Takeout Is Pure Comfort
- Crispy exterior with a creamy, spicy filling
- Ready in just 20 minutes
- Better than takeout
- Easy to customize with your favorite ingredients
What You'll Need for Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 egg roll wrappers
- 2 cups shredded cheddar cheese
- 8 oz cream cheese, softened
- 4 oz canned jalapeños, drained and chopped
- 1/2 cup chopped green onions
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 tsp paprika (optional, for color)
- Optional: Ranch or blue cheese dressing, for serving
- Optional: Chopped fresh cilantro
📝 Ingredient Notes
- Egg roll wrappers: You can find these in the produce section of most grocery stores.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping jalapeños and cream cheese. → See on Amazon
- Deep fryer or air fryer — Ensures even cooking and perfect crispiness. → See on Amazon
How to Make Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
- Step 1: In a large bowl, combine cream cheese, chopped jalapeños, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Step 2: Add shredded cheese to the bowl and mix until evenly distributed.
- Step 3: Lay an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, placing it near the bottom corner.
- Step 4: Fold the bottom corner over the filling, then fold in the sides. Roll tightly up and away from you, using a little water to seal the edges if needed.
- Step 5: Heat about 2 inches of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place a few egg rolls at a time in the hot oil, being careful not to overcrowd the pan.
- Step 6: Fry for about 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Step 7: Serve immediately with your favorite dipping sauce and enjoy!
Cook's Tips for Perfect Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
- : For a milder version, use canned mild jalapeños or omit the seeds and membranes.
- Common mistake and fix: If your egg rolls are falling apart, try using a little less filling or sealing the edges with a bit of water.
- : For a healthier version, bake the egg rolls at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Storing & Reheating Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the egg rolls up to a day ahead of time. Store in the fridge until ready to fry.
Freezing Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for about 1-2 minutes, or until heated through. This may make the egg rolls soggy.
Recipe Notes
- Chef tip: For a fun twist, try adding some cooked, crumbled bacon or diced ham to the filling.
- Best substitution: If you can't find cream cheese, you can substitute it with sour cream or Greek yogurt.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are burning, try reducing the heat or frying them in batches.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature for crispy, golden egg rolls. → Check price on Amazon
Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- 12 egg roll wrappers
- 2 cups shredded cheddar cheese
- 8 oz cream cheese, softened
- 4 oz canned jalapeños, drained and chopped
- 1/2 cup chopped green onions
- 1/2 tsp garlic powder
Seasonings
- Salt and pepper, to taste
- 1/2 tsp paprika (optional, for color)
Optional Toppings
- Ranch or blue cheese dressing, for serving
- Chopped fresh cilantro
Instructions
- Step 1: In a large bowl, combine cream cheese, chopped jalapeños, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Step 2: Add shredded cheese to the bowl and mix until evenly distributed.
- Step 3: Lay an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, placing it near the bottom corner.
- Step 4: Fold the bottom corner over the filling, then fold in the sides. Roll tightly up and away from you, using a little water to seal the edges if needed.
- Step 5: Heat about 2 inches of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place a few egg rolls at a time in the hot oil, being careful not to overcrowd the pan.
- Step 6: Fry for about 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Step 7: Serve immediately with your favorite dipping sauce and enjoy!
Notes
- Chef tip: For a fun twist, try adding some cooked, crumbled bacon or diced ham to the filling.
- Best substitution: If you can't find cream cheese, you can substitute it with sour cream or Greek yogurt.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are burning, try reducing the heat or frying them in batches.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for about 1-2 minutes, or until heated through. This may make the egg rolls soggy.
- Make ahead: You can assemble the egg rolls up to a day ahead of time. Store in the fridge until ready to fry.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 10g
- Carbs: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Jalapeno Popper Egg Rolls – Better Than Takeout FAQs
Yes, you can assemble the egg rolls up to a day ahead of time. Store in the fridge until ready to fry.
If your egg rolls are falling apart, try using a little less filling or sealing the edges with a bit of water.
Yes, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Yes, you can freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
A Warm Final Note
I can’t wait for you to try Crispy Jalapeno Popper Egg Rolls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
