Description
These crispy jalapeno popper egg rolls combine creamy, spicy filling with a shatteringly crisp wrapper, served with a homemade cool ranch dip for the ultimate crowd-pleasing appetizer.
Ingredients
Scale
- 8 ounces block cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup pickled jalapeno slices, drained and chopped
- 2 large green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 package thick egg roll wrappers (12–20 sheets)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Vegetable oil or peanut oil for frying
- 1 cup sour cream (for dip)
- 1/2 cup mayonnaise (for dip)
- 1 packet ranch dressing mix (for dip)
- 1 tablespoon fresh dill, chopped (for dip)
- 1 teaspoon lemon juice (for dip)
Instructions
- In a medium bowl, combine softened cream cheese and shredded cheddar until smooth.
- Stir in chopped pickled jalapenos, green onions, garlic powder, parsley, salt, and pepper. Adjust seasoning to taste.
- Lay an egg roll wrapper diamond-side up on a clean surface. Keep unused wrappers covered with a damp towel.
- Scoop about 2 tablespoons of filling onto the center of the wrapper, spreading it into a small rectangle leaving a 1-inch border.
- Fold the bottom corner up over the filling, then fold in the left and right corners, tucking them in tightly.
- Roll the wrapper up tightly, brushing the top corner with egg wash to seal the edge before finishing the roll.
- Heat about 2 inches of oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Fry 2-3 egg rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove fried egg rolls to a wire rack to drain.
- While frying, mix sour cream, mayonnaise, ranch dressing mix, fresh dill, lemon juice, salt, and pepper to make the cool ranch dip.
- Serve hot egg rolls immediately with the cool ranch dip on the side.
Notes
Do not use tub cream cheese; block cream cheese is required for the right texture. Ensure pickled jalapenos are well-drained to prevent soggy egg rolls. Keep wrappers covered with a damp towel to prevent cracking. Do not overcrowd the pan when frying to maintain oil temperature. For a lighter version, bake at 400°F for 15-20 minutes, flipping halfway, though frying provides better crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls + 2 tabl
- Calories: 380
- Sugar: 2
- Sodium: 520
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 10
Keywords: jalapeno popper egg rolls, crispy egg rolls, appetizer recipe, cool ranch dip, party food, spicy appetizer, cream cheese egg rolls