Mini Jalapeno Popper Egg Rolls


12 people

Cooking Time

30 minutes

Total Time

30 minutes

  • Vegetable oil, for frying

  • 8 ounces cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 4 ounces canned jalapeno peppers,diced

  • 2 green onions, finely sliced

  • 1/2 teaspoon garlic powder

  • 1 package wonton wrappers

  • Water

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    Pretty sure we just wanna be stuffing Mini Jalapeno Popper Egg Rolls into our mouths for the rest of forever.

    1. Fill a deep pot about half-way full with oil. Heat to 350 degrees Fahrenheit.
    2. Add cream cheese to a large bowl. Beat cream cheese with a mixer until creamy. Add cheddar cheese, diced jalapeno peppers, green onions and garlic powder. Stir until combined.
    3. Scoop about one teaspoon of jalapeno mixture into the center of a wonton wrapper. Fold it into a triangle, then roll like an egg roll. Use water to seal all the edges.
    4. Drop egg rolls into the oil and fry until browned and crispy, about three minutes. Remove from oil and drain on a paper towel-lined plate.
    5. Let egg rolls cool for 5 minutes. Serve and enjoy!
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