Save to Pinterest Crispy bacon jalapeno eggrolls make the perfect party appetizer. These golden-brown treats feature a creamy cheese filling loaded with smoky bacon bits and spicy jalapeños, all wrapped in crispy eggroll wrappers. Easy to prepare and guaranteed to disappear at any gathering.
The filling combines softened cream cheese with shredded cheddar, crumbled bacon, and finely diced jalapeños for that classic popper flavor. Each eggroll gets a generous 2-tablespoon portion before being rolled tightly and sealed with beaten egg. Deep fry until golden brown for that irresistible crunch.
Best served warm with ranch or blue cheese dressing for dipping. Can also be baked for a lighter version. Makes 12 generous eggrolls perfect for sharing.
The first Super Bowl party I hosted, I made way too much food but these disappeared faster than anything else on the table. My brother in law stood by the counter eating them fresh from the oil, burning his fingers and refusing to wait for a plate. Now they are the most requested item whenever friends come over.
Last summer I made these for a pool party and my friend asked if she could pay me to cater her wedding shower. The filling comes together so quickly that you can prep everything in the morning and just fry when guests arrive.
Ingredients
- Cream cheese: Let it sit out for at least 30 minutes so it blends smoothly into the filling without any lumps
- Shredded cheddar cheese: Sharp cheddar adds the best flavor contrast to the creamy base
- Cooked bacon: Cook it until crispy and crumble it yourself rather than using bacon bits for better texture
- Fresh jalapeños: Remove the seeds and membranes for milder heat, or leave some in if your crowd likes it spicy
- Garlic and onion powder: These build depth without adding any extra moisture
- Eggroll wrappers: Keep them covered with a damp towel while working so they do not dry out and crack
- Beaten egg: This acts as glue to seal the final edge and prevent filling from leaking during frying
- Vegetable oil: Use enough to reach 2 inches deep so eggrolls float and cook evenly
Instructions
- Mix the filling:
- Combine all the filling ingredients in a bowl until everything is evenly distributed
- Fill the wrappers:
- Scoop about 2 tablespoons of filling into the center of each wrapper, keeping it away from the edges
- Roll them tight:
- Fold the bottom corner up, fold in the sides, then roll forward and seal with egg wash
- Heat the oil:
- Bring your oil to 350 degrees F and use a thermometer to maintain the temperature
- Fry in batches:
- Cook 3 to 4 eggrolls at a time for 3 to 4 minutes until golden all over
- Drain and serve:
- Let them cool on paper towels for a few minutes before serving warm
Save to Pinterest My daughter now helps me roll them and hers look better than mine after just one try. The first time I made them I rushed the sealing and ended up with cheese all over my oil, but that mistake taught me to take my time with that last fold.
Making Them Ahead
You can assemble all the eggrolls up to 4 hours before frying and store them covered in the refrigerator. Just bring them to room temperature for about 15 minutes before they hit the oil.
Baking Instead of Frying
Brush the assembled eggrolls with a little oil and bake at 400 degrees F for 15 to 18 minutes, flipping halfway through. They will not be quite as crispy but still delicious.
Dipping Sauces That Work
Ranch and blue cheese are classic choices, but I have also served them with sriracha mayo or even plain sour cream. Let guests choose their own adventure.
- Mix equal parts ranch and hot sauce for something creamy and spicy
- A side of marinara adds a nice acid contrast to all that cheese
- Serve plain if the filling has enough heat for your crowd
Save to Pinterest These have become my go to for any gathering because they feel fancy but come together so fast. Hope your friends love them as much as mine do.
Recipe FAQs
- → Can I make these ahead of time?
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Yes! You can prepare the eggrolls completely and refrigerate them for up to 24 hours before frying. Just let them come to room temperature for about 30 minutes before frying for best results.
- → What's the best way to serve these?
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Serve warm with your favorite dipping sauces like ranch dressing, blue cheese dressing, or even a spicy sriracha mayo. They're perfect for game day parties or as an appetizer at gatherings.
- → Can I bake instead of fry?
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Absolutely! Bake at 400°F (200°C) for 15-18 minutes, turning halfway through. Brush lightly with oil before baking for extra crispiness. The texture will be slightly different but still delicious.
- → How spicy are these?
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The heat level depends on your jalapeños. For milder versions, remove all seeds and membranes. For extra heat, leave some seeds in or add a pinch of cayenne pepper to the filling.
- → Can I freeze the eggrolls?
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Yes! Freeze uncooked eggrolls on a baking sheet until firm, then transfer to a freezer bag. Fry from frozen (may need 1-2 extra minutes) or bake until heated through and crispy.
