Pin it
My spring roll fusion creation with jalapeno popper flavors always gets everyone talking at my parties. I came up with blending spicy jalapenos with soft creamy cheese all wrapped in thin dough that turns wonderfully crispy when cooked. My guests can't get enough of them and always ask for more.
Why they're so popular
What makes these rolls so good is how the spiciness, creamy filling, and crunch all work together. The jalapenos bring just enough heat while the melted cheese and bacon bits add comfort food vibes. I often make them beforehand which really helps when I'm having people over.
Shopping list
- Cream cheese: 250g left out to soften beforehand
- Cheddar: One full cup shredded, I go for aged varieties
- Bacon: 8 thick slices cooked crispy and broken into bits
- Jalapenos: 4 good-sized peppers, seeds removed and chopped tiny
- Garlic powder: One teaspoon to boost flavor
- Pastry sheets: 10 pieces for wrapping
- Oil: For frying
- Homemade ranch dressing: For dipping
Step-by-step directions
- Making the filling
- I mix cream cheese, shredded cheddar, crispy bacon bits, jalapenos and garlic powder in a big bowl until everything blends together nicely.
- Wrapping technique
- I put a good spoonful of filling in the middle of each sheet. I dampen the edges, fold the bottom over the filling, then the sides, and roll it up tightly.
- Oil prep
- I heat oil to 175°C in my favorite pot. Getting the right temperature really matters.
- Frying method
- I cook my rolls in small batches for 2-3 minutes on each side until they turn golden brown. Then I put them on paper towels to drain.
- Serving suggestion
- I bring them to the table while they're hot with my homemade ranch dip. So good!
Tips for perfect results
I always double-check that my rolls are sealed tight so nothing leaks during cooking. I keep my oil at the same temperature throughout for even browning. Sometimes I throw in a bit of smoked paprika in the filling for extra flavor.
Mix it up
For a veggie version, I swap bacon for roasted bell peppers. If you love extra heat, leave in some jalapeno seeds or add a dash of hot sauce. For a lighter take, air fry them at 190°C for 8-10 minutes instead.
Pin it
Storing and reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To warm them up, I pop them in the oven at 180°C for 5-7 minutes. They get their crispiness back perfectly.
Frequently Asked Questions
- → How do I get crispy rolls?
- Make sure your oil’s at 175°C. Let it heat back up between batches, and keep the fryer from overcrowding to stay hot.
- → Can I make them ahead of time?
- You can prep the rolls and refrigerate for up to a day before frying. Keep them covered so the wrappers don’t dry out.
- → How do I control the heat level?
- Want it less spicy? Take out the jalapeño seeds and veins. They pack all the heat, so leaving just the flesh keeps it mild.
- → What’s the best oil to fry them in?
- Use a neutral oil with a high smoke point, like vegetable or canola oil. Avoid olive oil since it burns at high heat.
- → Can leftovers be reheated?
- Reheat in the oven at 180°C for 5–10 minutes to keep them crispy. Skip the microwave as it makes them soggy.