Bacon Jalapeno Popper Eggrolls (Printer-friendly)

Crispy eggrolls with creamy cheese, smoky bacon, and spicy jalapeños - ideal party snack.

# 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

# Method:

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 uniform.
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 securely.
03 - Repeat with remaining wrappers and filling until all eggrolls are formed.
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.

# Expert Tips:

01 -
  • The crispy wrapper gives way to an impossibly creamy, smoky, spicy filling that hits every craving at once
  • They fry up in minutes and can be assembled ahead, making you look like a hosting genius
02 -
  • Overfilling the wrappers causes them to burst in the oil, so stick to 2 tablespoons max
  • Oil that is too hot burns the wrapper before the filling heats through
  • You can freeze uncooked eggrolls for up to a month and fry them straight from frozen
03 -
  • Wear gloves when dicing jalapeños and avoid touching your face afterward
  • Test fry one eggroll first to check the oil temperature before cooking the whole batch

Go back