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Crispy, cheesy, delicious jalapeno popper egg rolls are the perfect appetizer for parties or game day! They’re also so easy to make in under 30 minutes!
Epic news alert people, there’s only 18 days until college football kicks off and pre-season NFL games have already started! That’s right, football season is upon us and I could not be more excited!
What goes best with epic football games, epic football food, of course!
Today I combined two of my favorite party appetizers, the almighty jalapeno popper and the delicious egg roll, into one delicious dish worthy of an epic football party!
These jalapeno popper egg rolls are also so easy to make! Simply roast the jalapenos, fill them with cheese, wrap them in an egg roll wrapper and pan fry them up for an awesome appetizer!
Who else is excited for football season and epic football party food?!
Table of contents
- Ingredients
- Step by step instructions
- More game day appetizer recipes
Ingredients
- 12 jalapenos
- 8 oz cream cheese (softened)
- 1 cup cheddar cheese (shredded)
- 12 egg roll wrappers
- 6 tbsp olive oil
- ½ cup ranch or jalapeno ranch dressing (optional side for dipping)
Step by step instructions
Turn the broiler on the oven to high.
De-stem and de-seed the jalapenos. I use the toolyou see belowto easily core the jalapenos.
Place the jalapenos on a baking sheet.
Place in the oven for 8-10 minutes, turning half way through. Remove when the jalapeno skins are black and bubbling.
While the jalapenos are roasting, combine the cream cheese and cheddar cheese in a large ziploc bag.
Cut a small hole in the corner of the bag and pipe this mixture into the roasted jalapenos.
Place an egg roll wrapper on a work surface with one corner pointing towards you, place the filled jalapeno in the middle of the wrapper.
Using your finger, brush the edges with water.
Fold thecorner closest to you over the jalapeno, and tuck.
Fold the sides in.
Roll tightly, set aside and repeat with remaining jalapeno popper egg rolls.
Place app. 2 tbsp olive oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.
Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending on how big your skillet is.
Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes on the opposite side.
Remove from the skillet. Add more olive oil before cooking the next batch, making sure the bottom of the skillet is always covered in oil.
Serve with ranch dressing, or for an extra kick, jalapeno ranch dressing, on the side for dipping.
The crispy egg roll exterior paired with the spicy roasted jalapeno, filled with the creamy, cheesy center, makes for one delicious jalapeno popper egg roll!
More game day appetizer recipes
Looking for more great game day grub? You have to check out these five recipe favorites for football season!
- Taco Croissants
- Honey Mustard Buffalo Meatballs
- The Ultimate Pulled Pork Nachos
- Green Chili Queso Dip
- Sausage Stuffing Balls
And if you’re really feeling the egg roll vibe, you could make an egg roll trio with these Jalapeno Popper Egg Rolls, Cheeseburger Egg Rolls andBuffalo Chicken Egg Rolls!
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Jalapeno Popper Egg Rolls
Crispy, cheesy, delicious jalapeno popper egg rolls are the perfect appetizer for parties or game day! They’re also so easy to make in under 30 minutes!
Servings: 12 jalapeno popper egg rolls
Prep Time: 12 minutes mins
Cook Time: 18 minutes mins
Total Time: 30 minutes mins
Author: Whitney Bond
Course: Appetizer, Snack
Cuisine: American, Chinese
Ingredients
- 12 jalapenos
- 8 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- 12 egg roll wrappers
- 6 tbsp olive oil
- ½ cup ranch or jalapeno ranch dressing, optional side for dipping
Instructions
Turn the broiler on the oven to high.
De-stem and de-seed the jalapenos.
Place the jalapenos on a baking sheet.
Place in the oven for 8-10 minutes, turning half way through.
Remove when the jalapeno skins are black and bubbling.
While the jalapenos are roasting, combine the cream cheese and cheddar cheese in a large ziploc bag.
Cut a small hole in the corner of the bag and pipe this mixture into the roasted jalapenos.
Place an egg roll wrapper on a work surface with one corner pointing towards you, place the filled jalapeno in the middle of the wrapper.
Using your finger, brush the edges with water.
Fold the corner closest to you over the jalapeno, and tuck.
Fold the sides in.
Roll tightly, set aside and repeat with remaining jalapeno popper egg rolls.
Place app. 2 tbsp olive oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.
Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending on how big your skillet is.
Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes on the opposite side.
Remove from the skillet.
Add more olive oil before cooking the next batch, making sure the bottom of the skillet is always covered in oil.
Serve with ranch dressing, or for an extra kick, jalapeno ranch dressing, on the side for dipping.
Notes
- To make the egg rolls in an air fryer:
- Place the prepared egg rolls in an air fryer basket and spray with cooking spray.
- Cook at 400°F for 10 minutes, flipping halfway through the cooking time.
Nutrition Facts
Calories 255kcal (13%)Carbohydrates 10g (3%)Protein 5g (10%)Fat 22g (34%)Saturated Fat 7g (35%)Cholesterol 35mg (12%)Sodium 303mg (13%)Potassium 87mg (2%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 499mg (10%)Vitamin C 17mg (21%)Calcium 97mg (10%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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