Description
A healthier twist on classic jalapeño poppers, these egg rolls are stuffed with chicken, cream cheese, and jalapeños for a crispy, flavorful snack.
Ingredients
- 8 egg roll wrappers
- 1 cup cooked chicken, shredded
- 4 oz cream cheese, softened
- 2 jalapeños, finely diced
- 1/4 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for brushing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix chicken, cream cheese, jalapeños, cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Place an egg roll wrapper on a flat surface. Spoon 2 tbsp of filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with water.
- Repeat with remaining wrappers and filling.
- Place egg rolls on the baking sheet. Brush lightly with olive oil.
- Bake for 15-18 minutes, flipping halfway, until golden and crispy.
- Serve warm with dipping sauce if desired.
Notes
- Adjust jalapeño quantity for preferred spice level.
- For extra crispiness, air fry at 375°F (190°C) for 8-10 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American