Name: Cheesy Jalapeño Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American-Asian Fusion
Ingredients: 8 egg roll wrappers; 2 cups shredded mozzarella cheese; 1/2 cup corn kernels; 2 jalapeños, seeded and diced; 6 slices bacon, cooked and crumbled; 2 green onions, thinly sliced; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons sesame seeds; 1 egg, beaten (for sealing); Vegetable oil for frying

Crispy golden egg rolls filled with melted cheese, corn, and jalapeños cut open to show the gooey filling. | lonerecipes.com

I discovered these amazing Cheesy Jalapeño Corn Rolls during a food festival where I was immediately drawn to their golden, crispy exterior. When I took that first bite, the contrast between the crunchy wrapper and the gooey, melted filling was absolutely heavenly. The combination of sweet corn kernels, spicy jalapeños, and savory bacon bits enveloped in melted mozzarella creates this perfect symphony of flavors and textures. What I particularly love about this recipe is how the sesame seeds add a subtle nuttiness and extra crunch to the already crispy exterior. These rolls have become my go-to appetizer for gatherings because they're relatively simple to make but always impress guests. There's something universally appealing about handheld foods with cheese pulls that makes everyone's eyes light up when they see them on the table.

Why I love this recipe

I absolutely adore these Cheesy Jalapeño Corn Rolls for so many reasons! First, they're incredibly versatile - I can adjust the spice level by adding more or fewer jalapeños depending on who I'm cooking for. The preparation process is also somewhat therapeutic for me; there's something satisfying about neatly wrapping and sealing each roll, knowing the delicious surprise waiting inside. These rolls remind me of my favorite elements of both Mexican and Asian cuisines, combined in a way that feels fresh and exciting. The textural contrast between the shatteringly crisp exterior and the molten, gooey interior makes each bite an experience to savor. I also love how these can be partially prepared ahead of time and fried just before serving, making them perfect for entertaining. Even my pickiest friends who claim to dislike spicy food end up loving these because the heat from the jalapeños is perfectly balanced by the creamy cheese and sweet corn. They've become something of a signature dish that friends and family request whenever we get together.

What You Need From Your Kitchen

Egg roll wrappers: Used as the outer shell that creates the crispy exterior
Mozzarella cheese: Creates the gooey, melted center and cheese pulls
Corn kernels: Adds sweetness and texture contrast to the filling
Jalapeños: Provides heat and bright flavor to balance the rich cheese
Bacon: Adds smoky, savory flavor and crispy bits throughout
Sesame seeds: Creates a nutty flavor and extra crunch on the exterior

Let's Make These Together

Prepare the filling: Mix shredded mozzarella, corn, diced jalapeños, bacon bits, and seasonings in a bowl until well combined. The key is making sure everything is in small, evenly distributed pieces for a consistent filling in each roll.
Roll technique: Place each wrapper with a corner pointed toward you, add filling to the center, then fold the bottom corner up over the filling. Next, fold in both side corners, brush the top corner with beaten egg, and roll upward to seal completely. The egg wash acts as glue to keep everything secure during frying.
Sesame coating: Brush the outside of each roll with beaten egg and sprinkle generously with sesame seeds, pressing gently to help them adhere. This adds a wonderful nutty flavor and extra crunch that elevates these rolls above standard egg rolls.
Frying method: Heat oil to exactly 350°F for the perfect crispiness - too low and they'll be greasy, too high and they'll burn before the cheese melts. Fry in batches, turning occasionally until all sides are golden brown. This should take about 2-3 minutes per batch.
Proper draining: Use a slotted spoon to remove the rolls and place them on paper towels in a single layer. Let them rest for 2-3 minutes before serving to allow the filling to set slightly and prevent burning your mouth on the molten cheese.

Recipe picture — Close-up of crunchy cheese rolls with corn, jalapeño, and bacon bits stacked on a plate. | lonerecipes.com

Switch Things Up

I first tried these rolls at a potluck where they were the star of the show. When I finally got the recipe, I started experimenting with different fillings. One time when I didn't have jalapeños, I substituted diced roasted poblanos for a smokier, milder flavor that my spice-sensitive friends appreciated. Another variation I love is swapping the mozzarella for pepper jack cheese and adding a tablespoon of ranch seasoning to the mix. For a vegetarian version, I've replaced the bacon with sautéed mushrooms, which adds a wonderful earthy flavor that pairs perfectly with the corn and cheese.

Perfect Pairings

These crispy, cheesy rolls pair beautifully with a cool, tangy dip like ranch or a spicy sriracha mayo to complement the rich filling. For a complete appetizer spread, serve them alongside fresh crudités and a light cucumber salad to balance the richness. If you're serving these as part of a meal, they go wonderfully with a bright, citrusy cocktail or a cold beer. For wine lovers, a crisp Sauvignon Blanc or a light Pinot Noir would cut through the richness of the cheese while complementing the savory flavors of the filling.

Delicious fried appetizers with cheese oozing out of crispy wonton wrappers topped with sesame seeds. | lonerecipes.com

Frequently Asked Questions

→ Can I make these ahead of time?: Yes! You can assemble the rolls completely, then refrigerate them for up to 4 hours before frying. You can also fry them ahead of time and reheat in a 350°F oven for 10 minutes to restore crispiness.
→ How spicy are these rolls?: With the seeds and membranes removed from the jalapeños, they have a mild to medium heat that's balanced by the cheese and corn. For a milder version, you can substitute with bell peppers or use just one jalapeño.
→ Can these be baked instead of fried?: Absolutely! Arrange them on a baking sheet lined with parchment paper, brush with oil, and bake at 425°F for about 15-18 minutes, turning halfway through, until golden brown and crispy.
→ What dipping sauces work well with these rolls?: These rolls pair wonderfully with ranch dressing, sriracha mayo, sweet chili sauce, or a simple marinara. The creamy or tangy dips balance the richness of the cheese filling.
→ How do I store leftovers?: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 350°F oven for 10 minutes rather than using a microwave, which can make them soggy.
→ Can I freeze these?: Yes, you can freeze them either before or after frying. For uncooked rolls, freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding an extra minute to the cooking time. For cooked rolls, cool completely before freezing and reheat in a 375°F oven for 15 minutes.

Conclusion

These Cheesy Jalapeño Corn Rolls are the ultimate crowd-pleaser that combine the best of both worlds - the crispy texture of traditional egg rolls with a melty, savory filling that's impossible to resist. The contrasting flavors of sweet corn, spicy jalapeños, and salty bacon create a perfect harmony that will have everyone asking for your recipe. Make a double batch because these disappear quickly!