Bacon Jalapeno Popper Eggrolls (Printable Version)
Crispy eggrolls with creamy cheese, smoky bacon, and spicy jalapeños make delicious party snacks.
# Ingredient List:
→ Filling
01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cooked bacon, crumbled (about 6 slices)
04 - 3 fresh jalapeños, seeded and finely diced
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp black pepper
08 - 2 green onions, finely sliced
→ Assembly
09 - 12 eggroll wrappers
10 - 1 egg, beaten for sealing
→ Frying
11 - Vegetable oil for deep frying
# How to Make:
01 - Combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions in a medium bowl. Mix until thoroughly combined.
02 - Place an eggroll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of filling near the center.
03 - Fold the bottom corner over the filling, fold in both side corners, then roll up tightly. Brush the final corner with beaten egg to seal securely.
04 - Repeat with remaining wrappers and filling until all eggrolls are formed.
05 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
06 - Fry eggrolls in batches without overcrowding the pan. Turn occasionally until golden brown and crispy, about 3–4 minutes per batch.
07 - Remove eggrolls with a slotted spoon and drain on paper towels. Let cool slightly before serving.
# Expert Tips:
01 -
- The combination of crispy wrapper and creamy, smoky filling is absolutely addictive
- They reheat surprisingly well, so you can make them ahead of time for stress-free entertaining
02 -
- Overfilling the wrappers is the most common mistake, so stick to 2 tablespoons maximum
- Oil temperature drops when you add cold eggrolls, so let it come back to 350°F between batches
03 -
- Wear gloves when dicing jalapeños to avoid transferring that heat to your eyes or nose
- Let the fried eggrolls cool for at least 5 minutes so the cheese sets slightly and doesn't burn your mouth