Bacon Jalapeno Popper Eggrolls (Printable Version)
Crispy eggrolls loaded with creamy cheese, smoky bacon, and spicy jalapeños for perfect party bites.
# What You’ll Need:
→ 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
# Directions:
01 - In a medium bowl, combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions. Mix until thoroughly combined and creamy.
02 - Lay an eggroll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly, brushing the final corner with beaten egg to seal.
03 - Repeat with remaining wrappers and filling until all ingredients are used, ensuring each roll is tightly sealed.
04 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
05 - Fry eggrolls in batches without overcrowding the pan, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch.
06 - Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
# Top Tips:
01 -
- The combination of crispy wrapper and creamy, smoky, spicy filling is absolutely addictive
- They come together faster than you'd think, and you can assemble them ahead of time
02 -
- Overcrowding the pan drops the oil temperature dramatically and makes soggy eggrolls
- Let the oil come back to temperature between batches for consistent results
03 -
- Don't skip the egg wash seal, or your filling might escape into the hot oil
- If your wrappers crack, layer two together before filling