Bacon Jalapeno Popper Eggrolls

The first Super Bowl party I hosted, I was so nervous about the food that I spent three days testing appetizers. These bacon jalapeño popper eggrolls were the only thing that vanished completely. My friend Mike actually asked if he could take the leftovers home, then looked disappointed when I told him there weren't any.

Last summer, I made these for a backyard barbecue and my neighbor's teenage son hovered around the frying pan the entire time. He told me he'd been eating them since he was a kid, but mine were better than the restaurant version. That's when I knew this recipe was a keeper worth sharing.

Ingredients

• 8 oz cream cheese, softened: Room temperature cream cheese blends smoothly into the filling without any lumps
• 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that classic popper flavor
• 1/2 cup cooked bacon, crumbled: Thick-cut bacon gives you those smoky, crispy bites throughout the filling
• 3 fresh jalapeños, seeded and diced: Seeding reduces the heat while keeping that fresh jalapeño flavor we love
• 1/4 tsp garlic powder: A subtle backbone that ties all the flavors together
• 1/4 tsp onion powder: Rounds out the savory notes without adding any texture
• 1/4 tsp black pepper: Just enough to wake up your palate without overpowering the other ingredients
• 2 green onions, finely sliced: These add a fresh, mild onion bite and pretty green color throughout
• 12 eggroll wrappers: Keep them covered with a damp towel while you work so they don't dry out
• 1 egg, beaten: This creates the perfect seal so your filling stays inside during frying
• Vegetable oil for frying: Canola or peanut oil works best for maintaining that 350°F temperature

Instructions

Mix the filling:

Combine all your filling ingredients in a medium bowl until completely incorporated

Prepare your workstation:

Lay out your wrappers, beaten egg, and filling so everything is within easy reach

Fill each wrapper:

Place about 2 tablespoons of filling in the center of each wrapper, keeping it away from the edges

Fold like a pro:

Fold the bottom corner over the filling, fold in the sides, then roll tightly and seal with egg wash

Heat the oil:

Bring 2 inches of oil to 350°F in a deep skillet or dutch oven

Fry until golden:

Cook in batches for 3 to 4 minutes, turning occasionally until evenly browned

Drain and cool:

Transfer to paper towels and let them cool for a few minutes before serving

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These have become my go-to contribution for every gathering now. People start asking about them days before the event, and there's something incredibly satisfying about watching that same person who claimed they were too full suddenly find room for just one more.

Making Ahead for Parties

You can assemble all the eggrolls up to 24 hours ahead and freeze them raw. Just place them on a baking sheet until frozen solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute to the cooking time.

Baked Option for Lighter Days

When I'm watching my oil intake but still craving these, I bake them at 400°F for 15 to 18 minutes. Brushing them lightly with oil before baking helps achieve that golden, crispy exterior that makes these so irresistible.

Perfect Dipping Sauces

Ranch dressing is the classic choice, but I've discovered that homemade spicy aioli or even a simple sour cream and chive dip works beautifully. The cool, creamy contrast balances the heat perfectly.

• Mix ranch with a dash of hot sauce for extra kick
• Blue cheese dressing adds a tangy twist that complements the bacon
• Sweet chili sauce creates an unexpected sweet and spicy combination

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Whether it's game day, a birthday party, or just a Tuesday night craving, these eggrolls have a way of making any occasion feel like a celebration. Pull up a chair and grab one while they're still hot.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes, you can bake the eggrolls at 400°F (200°C) for 15-18 minutes for a lighter version. Brush them lightly with oil before baking to help them crisp up.

→ How do I make them spicier?

For extra heat, leave some jalapeño seeds in the filling, or add a pinch of cayenne pepper to the mixture before rolling.

→ What's the best way to seal the eggroll wrappers?

Brush the final corner of the wrapper with beaten egg to create a strong seal that prevents the filling from leaking during frying.

→ How long do these stay fresh?

Fried eggrolls are best served immediately while crispy. You can reheat them in the oven at 350°F for a few minutes if needed, but they're optimal when freshly made.

→ Can I prepare the filling ahead of time?

Yes, you can make the filling up to 24 hours in advance and store it covered in the refrigerator until ready to assemble the eggrolls.