Bacon Jalapeno Popper Eggrolls (Printable)
Crispy snack rolls with creamy cheese, smoky bacon, and spicy jalapeños.
# 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
# How to Make It:
01 - Combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions in a medium bowl. Mix until thoroughly combined.
02 - Lay an eggroll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of filling near the center.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly and brush the final corner with beaten egg to seal securely.
04 - Repeat with remaining wrappers and filling until all ingredients are used.
05 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
06 - Fry eggrolls in batches without overcrowding, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
07 - Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
# Expert Hacks:
01 -
- The combination of crispy shell and creamy, spicy filling hits every single craving at once
- They reheat surprisingly well, so you can make them ahead and actually enjoy your own party
02 -
- Overcrowding the pan drops the oil temperature and makes soggy eggrolls, so resist the urge to rush
- Let them cool for at least five minutes because the filling stays molten hot much longer than the shell
03 -
- Place the folded eggrolls seam side down on a paper towel while waiting to fry, which helps them hold their shape
- If the wrapper cracks while folding, dab a tiny bit of water on the tear and press it back together