Bacon Jalapeño Popper Eggrolls
If you are looking for the undisputed champion of party appetizers, look no further. We have taken two legendary snacks—the spicy, creamy Jalapeño Popper and the crispy, crunchy Egg Roll—and fused them into one glorious bite. Meet the Bacon Jalapeño Popper Eggroll.
Traditional jalapeño poppers are delicious, but they can be a hassle to make and messy to eat. By wrapping that irresistible filling of cream cheese, cheddar, spicy peppers, and smoky bacon inside a sturdy egg roll wrapper, you get the perfect delivery system. The wrapper fries up into a bubbly, golden shell that shatters on impact, revealing a molten, gooey center that is packed with flavor. Whether you are hosting a Super Bowl party, a casual get-together, or just craving a salty snack, these eggrolls are guaranteed to disappear in seconds.
Why You Will Love This Mashup
This recipe solves the biggest problem with regular poppers: the breading falling off. With an egg roll wrapper, the filling is securely sealed inside, allowing for deep frying without the mess. The texture contrast is unparalleled—the exterior is ultra-crispy, while the interior is smooth, rich, and spicy.
Plus, they are incredibly customizable. Want them spicier? Leave the seeds in the jalapeños. Want them meatier? Add more bacon. They are easy to prep ahead of time and fry up in just minutes.
Ingredients
You only need a handful of ingredients to create this crowd-pleaser:
Bacon Jalapeño Popper Eggrolls
Ingredients
Equipment
Method
- Cook bacon until crispy, drain fat, and crumble into small pieces.
- In a bowl, mix softened cream cheese, cheddar, bacon, jalapeños, green onions, and garlic powder until well combined.
- Place an egg roll wrapper on a flat surface. Add 2 tbsp of filling to the center.
- Fold the bottom corner up, fold sides in, moisten the top edge with water, and roll tightly to seal.
- Heat 2 inches of oil to 350°F (175°C). Fry eggrolls in batches for 3-5 minutes until golden brown.
- Drain on a wire rack. Serve warm with ranch or blue cheese dip.
Notes
The Wrapper
- Egg Roll Wrappers: 1 package (usually contains about 12-15 squares). You can find these in the produce section of most grocery stores.
- Water: A small bowl for sealing the edges.
The Filling
- Cream Cheese: 8 oz (1 block), softened to room temperature. This is the glue that holds the filling together.
- Cheddar Cheese: 1 cup shredded sharp cheddar. Freshly grated melts best!
- Bacon: 6-8 strips, cooked until crispy and crumbled.
- Jalapeños: 3-4 fresh jalapeños. Seed them and dice them finely. If you like heat, keep some seeds or slice them into rings for distinct bites.
- Green Onions: 2 stalks, sliced thinly. Adds a fresh oniony bite.
- Garlic Powder: 1/2 teaspoon.
- Onion Powder: 1/2 teaspoon.
Frying
- Oil: Vegetable, canola, or peanut oil for frying.
Step-by-Step Instructions
1. Prepare the Filling
In a large mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, green onions, garlic powder, and onion powder. Mix well with a spatula or hand mixer until everything is evenly distributed. The mixture should be thick and sticky.
2. Roll the Eggrolls
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the filling in the center of the wrapper, shaping it into a small log. Fold the bottom corner up over the filling. Fold the left and right corners in towards the center, like an envelope. Dip your finger in water and moisten the top corner. Roll the wrapper up tightly towards the top corner to seal. Repeat with remaining ingredients.
3. Heat the Oil
Fill a Dutch oven or deep skillet with about 2-3 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of wrapper in—if it bubbles and floats immediately, it’s ready.
4. Fry to Perfection
Carefully place 3-4 eggrolls into the hot oil. Do not overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and blistered on all sides. Remove with a slotted spoon and drain on a wire rack or paper towels.
5. Serve
Let them cool for a few minutes (the filling will be like lava!). Serve warm with Ranch dressing, Blue Cheese dip, or a sweet chili sauce for dipping.
Expert Tips for Success
Seal Tight: Make sure you roll them tightly to prevent air pockets. If the seal isn’t tight, cheese might leak out into the oil, causing splatters.
Don’t Overfill: It’s tempting to stuff them, but overfilling can cause the wrappers to burst during frying. Stick to about 2 tablespoons of filling.
Air Fryer Method: If you want to skip the deep fry, spray the eggrolls generously with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway through.
Make Ahead: You can assemble these eggrolls and freeze them before frying! Just place them on a baking sheet to freeze individually, then transfer to a bag. Fry from frozen (add a minute or two to the cooking time).
Serving Suggestions
These are rich, so a cooling dip is essential.
- Classic Ranch: The buttermilk tang cuts the spice perfectly.
- Raspberry Chipotle Sauce: For a sweet and spicy contrast.
- Avocado Lime Crema: A fresh, zesty alternative.
Conclusion
Bacon Jalapeño Popper Eggrolls are the definition of “fun food.” They are crunchy, cheesy, salty, and spicy all at once. Be warned: make a double batch, because once the smell of frying bacon and melting cheese hits the air, your guests will be hovering around the kitchen waiting for the next batch!
