Bacon Jalapeño Popper Egg Rolls – Crispy, Creamy, and Addictively Good

There are appetizers that politely sit on the table, and then there are appetizers that disappear the moment they’re set down. Bacon jalapeño popper egg rolls fall firmly into the second category. Crispy on the outside, creamy and savory on the inside, and packed with smoky bacon and just enough heat, these egg rolls are the kind of snack people ask about long after the party ends.

This recipe takes everything people love about classic jalapeño poppers—the cream cheese filling, the spicy peppers, the salty bacon—and wraps it all up in a crunchy egg roll shell. The result is an appetizer that feels familiar yet exciting, indulgent yet surprisingly easy to make. They’re perfect for game days, parties, potlucks, or anytime you want something fun and crave-worthy.

What really makes these egg rolls special is the contrast of textures. The filling is rich and creamy, with bits of bacon in every bite, while the outside fries up golden and crisp. Each bite gives you crunch, creaminess, smokiness, and a gentle kick of heat. And because the filling is cooked before rolling, the frying step is quick and foolproof.

These bacon jalapeño popper egg rolls are also incredibly versatile. You can fry them, air fry them, or even bake them depending on your preference. Serve them with ranch, sour cream, or a drizzle of spicy sauce, and you’ve got an appetizer that feels restaurant-worthy but is totally doable at home.

Ingredients:

• Egg roll wrappers
• Cream cheese, softened
• Shredded cheddar cheese
• Cooked bacon, crumbled
• Fresh jalapeños, finely diced (seeds removed for less heat)
• Green onions, sliced
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Oil, for frying

Instructions:

1. In a mixing bowl, combine cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, and green onions.
2. Season with garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
3. Lay an egg roll wrapper on a clean surface with one corner facing you.
4. Spoon the filling into the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
6. Repeat with remaining wrappers and filling.
7. Heat oil in a deep skillet or pot to 350°F (175°C).
8. Fry egg rolls in batches for 2–3 minutes per side, until golden brown and crispy.
9. Remove and drain on paper towels.
10. Serve warm with your favorite dipping sauce.

Tips & Tricks

• Wear gloves when handling jalapeños to avoid irritation.
• Make sure the oil is hot before frying to prevent greasy egg rolls.
• Don’t overfill the wrappers or they may burst.
• Seal the edges well to keep the filling inside.

Variations

• Use pepper jack cheese for extra heat.
• Add diced cooked chicken for a heartier filling.
• Air fry at 380°F for 8–10 minutes, turning halfway.
• Bake at 400°F for 15–18 minutes, brushing lightly with oil.

Serving Suggestions
Serve these egg rolls hot and crispy with ranch dressing, sour cream, or a spicy aioli. They pair perfectly with other party snacks, sliders, or a simple veggie platter for balance.

Storage Information
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Avoid microwaving, as it softens the wrapper.

FAQ
Are these very spicy?
They’re moderately spicy, but removing the seeds from the jalapeños keeps the heat manageable.

Can I make them ahead of time?
Yes. Assemble and refrigerate uncooked egg rolls for up to 24 hours before frying.

Can I freeze them?
Yes. Freeze assembled, uncooked egg rolls and fry directly from frozen, adding 1–2 extra minutes.

History / Fun Facts
Egg rolls originated as a Chinese-American creation, while jalapeño poppers are a classic American bar snack. Combining the two creates a fusion appetizer that’s become wildly popular at restaurants and parties alike.