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Bacon Jalapeño Popper Eggrolls

Crispy fried eggrolls filled with a creamy, spicy mixture of jalapeños, bacon, cream cheese, and cheddar. The perfect game day appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 eggrolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 8 slices bacon cooked crispy and crumbled
  • 4 jalapeños seeded and diced (or sliced)
  • 2 stalks green onions chopped
  • 0.5 tsp garlic powder
Wrappers & Frying
  • 12 egg roll wrappers
  • 1 small bowl water for sealing
  • vegetable oil for frying

Equipment

  • Deep Skillet or Dutch Oven
  • Mixing bowl
  • Slotted spoon
  • Wire rack

Method
 

  1. Cook bacon until crispy, drain fat, and crumble into small pieces.
  2. In a bowl, mix softened cream cheese, cheddar, bacon, jalapeños, green onions, and garlic powder until well combined.
  3. Place an egg roll wrapper on a flat surface. Add 2 tbsp of filling to the center.
  4. Fold the bottom corner up, fold sides in, moisten the top edge with water, and roll tightly to seal.
  5. Heat 2 inches of oil to 350°F (175°C). Fry eggrolls in batches for 3-5 minutes until golden brown.
  6. Drain on a wire rack. Serve warm with ranch or blue cheese dip.

Notes

Can be air fried at 400°F for 10-12 minutes (spray with oil first).