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Bacon Jalapeño Popper Eggrolls

Crispy golden egg rolls filled with a molten blend of cream cheese, cheddar, crispy bacon bits, and spicy jalapeños. The perfect fusion appetizer for game days and parties.
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
  • 1.5 cups cheddar cheese shredded
  • 8 slices bacon cooked and crumbled
  • 4 jalapeños diced, seeds removed
  • 2 stalks green onions sliced
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Assembly
  • 12-15 egg roll wrappers
  • 1 small bowl water for sealing
  • 2 cups vegetable oil for frying

Equipment

  • Deep skillet or Dutch oven
  • Mixing bowls
  • Wire rack
  • Slotted spoon

Method
 

  1. Cook bacon in a skillet until crispy. Drain, cool, and crumble into small bits.
  2. In a large bowl, mix softened cream cheese, cheddar, bacon, jalapeños, green onions, garlic powder, and onion powder until well combined.
  3. Lay an egg roll wrapper flat with a corner pointing toward you. Place 2-3 tablespoons of filling in the center.
  4. Moisten the edges of the wrapper with water. Fold the bottom corner up over the filling, fold in the sides, and roll tightly.
  5. Heat 2-3 inches of oil in a deep pan to 350°F (175°C).
  6. Fry egg rolls in batches for 2-3 minutes or until golden brown. Drain on a wire rack.
  7. Let cool for 5 minutes before serving to avoid burns from hot filling.

Notes

Serve with ranch dressing or sweet chili sauce for dipping.