Description
Crispy, golden eggrolls stuffed with creamy cheese, smoky turkey, and spicy jalapeños. These jalapeño popper eggrolls deliver the perfect balance of crunch, heat, and rich flavor, making them an irresistible appetizer for any gathering.
Ingredients
- 12 eggroll wrappers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled smoked turkey
- 2 medium jalapeños, finely diced (seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon water (for sealing)
- About 3 cups vegetable oil (for frying)
Instructions
- In a medium bowl, combine cream cheese, cheddar cheese, smoked turkey, jalapeños, garlic powder, onion powder, black pepper, and parsley. Mix until fully combined.
- Lay one eggroll wrapper in a diamond shape. Spoon 2–3 tablespoons of filling into the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with water to seal. Repeat with remaining wrappers.
- Heat vegetable oil to 350°F (175°C) in a deep pan.
- Fry 3–4 eggrolls at a time for 3–4 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with your favorite dipping sauce.
- For baking: Preheat oven to 400°F (200°C), brush eggrolls lightly with oil, and bake 15–18 minutes, turning halfway, until golden and crisp.
Notes
- Do not overfill wrappers to prevent bursting.
- Remove jalapeño seeds and membranes to reduce heat.
- Freeze uncooked eggrolls up to 2 months.
- Reheat in oven to maintain crispiness.
- Air fry at 375°F for 8–10 minutes for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
