Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Jalapeno Popper Egg Rolls are the ultimate game day snack or easy weeknight dinner. After making these dozens of times, I’ve discovered the trick to the perfect crispy exterior and creamy interior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Blueberry Butter and Oatmeal Molasses Rolls.
Why This Crispy Jalapeno Popper Egg Rolls – Better Than Takeout Is Pure Comfort
- Crispy exterior with a creamy, cheesy interior
- Ready in just 20 minutes
- Easy to customize with your favorite fillings
- Better than takeout and freezer-friendly
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
- 4 oz cream cheese, softened
- 2 jalapeños, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup vegetable oil, for frying
- Salt and pepper, to taste
- Optional: Chopped cilantro, for garnish
- Optional: Sour cream or ranch dressing, for serving
📝 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 cilantro → See on Amazon
- Deep fryer or heavy-bottomed pot — Ensures even cooking and prevents hot spots → See on Amazon
How to Make Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
- Prepare the filling: In a large bowl, combine cheddar cheese, cream cheese, jalapeños, cilantro, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface. Spoon a generous tablespoon of filling onto the wrapper. Fold the wrapper over the filling, then fold the sides over and roll up tightly. Seal with a bit of water.
- Fry the egg rolls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry egg rolls in batches for 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
- Common mistake and fix: Don't overfill the egg rolls. Too much filling can cause them to burst open while frying.
- Pro tip: For a healthier version, bake the egg rolls at 400°F for 15-20 minutes, flipping halfway, until golden brown and crispy.
- Pro tip: To make ahead, assemble the egg rolls but don't fry. Store in the refrigerator for up to 24 hours. Fry as directed when ready to serve.
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 refrigerator for up to 3 days. Make-ahead tip: You can assemble the egg rolls up to 24 hours ahead. Store in the refrigerator until ready to fry.
Freezing Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven at 400°F for 15-20 minutes, flipping halfway.
How to Reheat Without Drying It Out
Oven: Reheat leftover egg rolls in the oven at 350°F for 10-15 minutes, flipping halfway. Microwave: Reheat leftover egg rolls in the microwave for 30-45 seconds, then crisp in the oven at 350°F for 5 minutes.
Recipe Notes
- Chef tip: For less heat, remove the seeds from the jalapeños. For more heat, add a seeded and chopped serrano pepper.
- Best substitution: Substitute the cream cheese for goat cheese or ricotta for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are not crispy, try increasing the frying temperature or frying for a longer period of time. Be careful not to burn them.
Want to level up this recipe?
Egg roll wrappers — These are the key to easy, crispy egg rolls every time → Check price on Amazon
Crispy Jalapeno Popper Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- 12 egg roll wrappers
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 2 jalapeños, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Seasonings
- 1/4 cup vegetable oil, for frying
- Salt and pepper, to taste
Optional Toppings
- Chopped cilantro, for garnish
- Sour cream or ranch dressing, for serving
Instructions
- Prepare the filling: In a large bowl, combine cheddar cheese, cream cheese, jalapeños, cilantro, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface. Spoon a generous tablespoon of filling onto the wrapper. Fold the wrapper over the filling, then fold the sides over and roll up tightly. Seal with a bit of water.
- Fry the egg rolls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry egg rolls in batches for 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
Notes
- Chef tip: For less heat, remove the seeds from the jalapeños. For more heat, add a seeded and chopped serrano pepper.
- Best substitution: Substitute the cream cheese for goat cheese or ricotta for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are not crispy, try increasing the frying temperature or frying for a longer period of time. Be careful not to burn them.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven at 400°F for 15-20 minutes, flipping halfway.
- Oven reheat: Reheat leftover egg rolls in the oven at 350°F for 10-15 minutes, flipping halfway.
- Microwave reheat: Reheat leftover egg rolls in the microwave for 30-45 seconds, then crisp in the oven at 350°F for 5 minutes.
- Make ahead: You can assemble the egg rolls up to 24 hours ahead. Store in the refrigerator until ready to fry.
Nutrition Per Serving
- Calories: 160
- Protein: 6g
- Fat: 11g
- Carbs: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Jalapeno Popper Egg Rolls – Better Than Takeout FAQs
Yes, see storage notes for make-ahead tips.
This is likely due to overfilling or not frying at a high enough temperature. See pro tips for solutions.
Yes, see storage notes for freezing instructions.
Yes, cook at 375°F for 8-10 minutes, flipping halfway, until golden brown and crispy.
I recommend serving with sour cream or ranch dressing.
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!
