Description
Experience the ultimate appetizer with these Bacon Jalapeno Popper Eggrolls—crispy golden eggroll wrappers encasing creamy, cheesy, smoky, and spicy jalapeno popper filling. Perfectly balanced with a kick of heat from jalapenos, richness from cream cheese and cheddar, and smoky depth from bacon, these eggrolls deliver an addictive crunch and flavor that will wow guests at parties, game day, or as a fun weeknight snack.
Ingredients
Scale
Jalapeno Popper Filling
- 12 large jalapenos
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Eggroll Assembly
- 1 package (12 count) egg roll wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying (about 2-3 inches in pot)
- Optional: Ranch dressing or your favorite dipping sauce, for serving
Instructions
- Prepare the Jalapenos: Wearing gloves, slice each jalapeno in half lengthwise and carefully remove seeds and membranes to control heat. Leave some membranes if you prefer extra spice.
- Make the Cream Cheese Filling: In a medium bowl, mix softened cream cheese, shredded cheddar, crumbled bacon, chopped green onions, garlic powder, and black pepper until smooth and creamy, ensuring no lumps.
- Stuff the Jalapenos: Fill each jalapeno half with the cream cheese mixture using a small spoon or piping bag, making sure not to overfill.
- Prepare Work Station and Wrappers: Lay egg roll wrappers diamond-shaped on a clean surface with a bowl of beaten egg and small bowl of water nearby.
- Assemble the Egg Rolls: Place 1-2 stuffed jalapeno halves near the bottom point of the wrapper. Fold the bottom corner over the filling tightly, then fold in the left and right corners toward the center. Brush the top corner with egg wash and roll the wrapper tightly, sealing the edges firmly.
- Repeat: Assemble all egg rolls, covering finished ones with a damp towel to prevent drying.
- Heat Oil: Heat vegetable oil in a heavy pot or deep fryer to 350-375°F (175-190°C). Use a thermometer to maintain temperature.
- Fry Egg Rolls: Fry 3-4 egg rolls at a time without overcrowding for 2-3 minutes per side until golden brown and crispy. Flip occasionally for even cooking.
- Drain Excess Oil: Remove egg rolls with a slotted spoon and place on a wire rack lined with paper towels.
- Serve: Let cool slightly and serve warm with ranch dressing or your choice of dipping sauce.
Notes
- Adjust spice level by leaving more or fewer jalapeno membranes.
- Cheese alternatives like pepper jack add extra kick.
- Substitute bacon with cooked sausage, ham, or vegetarian bacon.
- Air Fryer Option: Preheat to 400°F (200°C), spray egg rolls lightly with cooking spray and air fry 8-10 minutes, flipping halfway through.
- Freeze Assembled Egg Rolls: Freeze on parchment-lined sheet for 2+ hours, then store in freezer bag. Thaw overnight before frying.
- Make filling and stuff jalapenos ahead; refrigerate until assembly.
- To avoid soggy egg rolls, maintain oil temperature and don’t overcrowd fryer.
- If egg rolls burn, lower oil temperature.
- Seal egg rolls tightly and do not overfill to avoid leaking filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Bacon Jalapeno Popper Eggrolls, jalapeno poppers, appetizer, party food, fried eggrolls, cheesy jalapenos, bacon appetizer, American snacks, spicy finger foods
