Description
Deliciously crispy Bacon Jalapeño Popper Eggrolls combine smoky bacon, creamy cream cheese, sharp cheddar, and spicy jalapeños wrapped in a crunchy eggroll wrapper and fried to golden perfection. Ideal as a party appetizer or snack, these eggrolls are served warm with your choice of ranch, spicy mayo, or sour cream for dipping.
Ingredients
Scale
Filling
- 6 slices bacon, cooked and crumbled
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 2–3 fresh jalapeños, seeded and finely diced (adjust for heat)
Eggrolls
- 8–10 eggroll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Optional for Serving
- Ranch dressing
- Spicy mayo
- Sour cream
Instructions
- Prepare the Filling: In a medium bowl, mix together crumbled bacon, softened cream cheese, shredded cheddar cheese, and finely diced jalapeños until the mixture is evenly combined. Taste the filling and adjust the heat level by keeping some jalapeño seeds if you prefer extra spice.
- Assemble the Eggrolls: Lay one eggroll wrapper on a clean flat surface with a corner pointing toward you, forming a diamond shape. Spoon 2–3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and tightly roll the wrapper toward the top corner. Use the beaten egg to brush or dab the top corner, sealing the eggroll. Repeat the process for all wrappers and filling.
- Fry the Eggrolls: Heat 1 to 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches around 350°F (175°C). Fry the eggrolls in batches for 2 to 3 minutes per side until they are golden brown and crispy. Use a slotted spoon to remove the eggrolls and drain them on paper towels to remove excess oil.
- Serve: Serve the bacon jalapeño popper eggrolls warm accompanied by ranch, sour cream, or a spicy dipping sauce. Optionally, garnish with extra crumbled bacon or chopped green onions for added flavor and presentation.
Notes
- Ensure the cream cheese is softened for a creamy filling that’s easy to roll.
- Adjust jalapeño seed content according to your preferred spice level.
- For a healthier alternative, bake the eggrolls at 425°F (220°C) for 12–15 minutes, flipping halfway through.
- You can assemble the eggrolls ahead and refrigerate them for 30 minutes before frying to help maintain their shape.
