Jalapeno Chicken Egg Rolls

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.

Course Appetizer, Snack

Cuisine American, Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 320kcal

Author Michelle

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

Note: I use spring roll wrappers for this recipe because they fry up thinner and crispier. If you prefer the thicker, bubbly texture of traditional egg rolls, egg roll wrappers will work just as well.

Nutrition