These Jalapeño Chicken Egg Rolls take all the flavors of jalapeño poppers and wrap them inside a golden, crunchy shell. They're perfect for game day, gatherings, or just a fun twist on a weeknight appetizer.
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This recipe for creamy chicken egg rolls uses rotisserie chicken for convenience, cream cheese for richness, and fresh jalapeños for heat.
It's a fusion-style snack that comes together quickly, but still feels homemade and special.
Why you'll love this recipe
Easy to make: uses cooked rotisserie chicken for minimal prep.
Crispy & creamy: a fun jalapeño-popper-inspired filling wrapped in spring roll wrappers.
Great for entertaining: make ahead, freeze, and fry when ready.
Customizable: adjust heat level with more or fewer jalapeños.
Ingredients you'll need
- rotisserie chicken: shredded; store-bought or homemade
- cream cheese: softened at room temperature
- shredded mozzarella: or Monterey Jack
- fresh jalapeños: finely diced (seeds removed for less heat)
- green onions: thinly sliced
- garlic powder
- onion powder
- sea salt: to taste
- black pepper
- egg roll wrappers: or spring roll wrappers (see note below)
- peanut oil oil for frying: or neutral vegetable oil
Note:
I used spring roll wrappers for this recipe because they fry up thinner and crispier.
If you want the classic, thicker texture with the signature thicker, blistered bubbles, you can substitute egg roll wrappers. The filling and cook time stay the same.
How to make jalapeno chicken egg rolls
Make the filling:
Add the shredded rotisserie chicken, cream cheese, shredded cheese, chopped jalapeños, green onion, garlic powder, onion powder, salt and pepper into a stand mixer bowl fitted with a paddle attachment.
Start the mixer on low and let the chicken jalapeno mixture combine, about 2-3 minutes, until mixed thoroughly.
If you don't have a mixer, you can just mix everything in a large bowl by hand until mixed thoroughly.
Give it a taste and adjust seasoning if needed.
Assemble:
Place a wrapper on a a plate in a diamond orientation (point facing you).
Spoon a heaped tablespoon of filling onto the lower third.
Fold the bottom tip over the filling, tightly, roll once, then tuck in the sides.
Continue to roll, and when you reach the shape of a "triangle," dab the top edges of the wrapper with water to seal.
Repeat until all the filling is used.
Fry:
Heat 1-2 inches of oil in a pot to 350°F / 175°C.
Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden and crispy.
Drain on a wire rack or paper towels.
Bake option: lightly brush the egg rolls with oil and bake at 400°F for 15-18 minutes until crispy.
Serve:
Enjoy warm with your choice of dipping sauce.
How to serve
Pair these with a sweet chili dipping sauce, green salad, or other appetizers such as pizza egg rolls, Chinese spring rolls, Baked Crab Rangoon or Korean-Style Hot Dogs.
How to store & reheat from frozen
These chicken egg rolls freeze beautifully.
To freeze:
Place assembled (unfried) egg rolls on a tray; freeze until firm; store in a freezer-safe bag for up to 2 months.
To cook from frozen:
Do not thaw. Fry or air fry directly and add 1-2 extra minutes.
Expert tips
Dice jalapeños fine for even distribution and balanced heat.
Soften the cream cheese: at room temperature for about 1 hour. It blends easier and gives a smoother filling.
Seal tightly: helps prevents leaks during frying.
Don't overcrowd the pan: egg rolls need space to fry evenly.
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Jalapeno Chicken Egg Rolls
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Filling:
- 250 g rotisserie chicken shredded
- 2-3 fresh jalapenos chopped, adjust to your taste
- 4 oz cream cheese softened at room temperature
- 1 C shredded mozzarella cheese
- 2 stalks green onions chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
Main:
- 12 pcs egg roll wrappers or more as needed
- water for sealing
For frying:
- peanut oil or high smoke-point vegetable oil
Instructions
Make the filling:
- Add the shredded rotisserie chicken, cream cheese, shredded cheese, chopped jalapeños, green onion, garlic powder, onion powder, salt and pepper into a stand mixer bowl fitted with a paddle attachment.
- Start the mixer on low and let the chicken jalapeno mixture combine, about 2-3 minutes, until mixed thoroughly.
- If you don't have a mixer, you can just mix everything in a large bowl by hand until mixed thoroughly.
- Give it a taste and adjust seasoning if needed.
Assemble:
- Place a wrapper on a a plate in a diamond orientation (point facing you).
- Spoon a heaped tablespoon of filling onto the lower third.
- Fold the bottom tip over the filling, tightly, roll once, then tuck in the sides.
- Continue to roll, and when you reach the shape of a "triangle," dab the top edges of the wrapper with water to seal.
- Repeat until all the filling is used.
Fry:
- Heat 1-2 inches of peanut oil in a pot to 350°F / 175°C.
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden and crispy.
- Drain on a wire rack or paper towels.
Bake option: lightly brush the egg rolls with oil and bake at 400°F for 15-18 minutes until crispy.
Serve:
- Enjoy warm with your choice of dipping sauce.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Michelle, these jalapeño chicken egg rolls look fantastic - crispy, spicy, and perfect for sharing (but I may not lol).
Michelle
Thanks Ben! These are such a fun treat to whip up!
Raymund | angsarap.net
I’d probably dunk these in sweet chili sauce and not share a single one.
Michelle
Haha, you and me both! Thanks Raymund!