Description
These Bacon Jalapeño Popper Eggrolls are a delicious twist on classic jalapeño poppers, combining creamy cheese, crispy bacon, and spicy jalapeños all wrapped in a crunchy eggroll shell. Perfect as an appetizer or party snack, these are guaranteed to be a crowd-pleaser. Serve with your favorite dipping sauce for an extra burst of flavor!
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 5–6 slices cooked bacon, crumbled
- 3 fresh jalapeños, seeds removed and diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 12 eggroll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- In a medium bowl, mix together the cream cheese, shredded cheddar, shredded mozzarella, crumbled bacon, diced jalapeños, garlic powder, onion powder, and smoked paprika until well combined.
- Lay out an eggroll wrapper on a clean surface with one corner facing you (like a diamond shape). Place about 2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly, sealing the edge with a bit of the beaten egg.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep pan or pot over medium heat until it reaches 350°F (175°C).
- Fry the eggrolls in batches, 2-3 at a time, for 3-4 minutes or until golden brown and crispy.
- Remove from the oil and drain on a paper towel-lined plate.
- Serve hot with ranch dressing, sour cream, or your favorite dipping sauce.
Notes
- For extra heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the filling.
- You can also bake the eggrolls in a preheated oven at 400°F (200°C) for 12-15 minutes, brushing them with oil before baking.
- These eggrolls freeze well! Prepare them ahead of time and freeze them uncooked. Fry or bake them straight from frozen, just add a couple more minutes to the cook time.