Bacon Jalapeño Popper Eggrolls – Crispy, Creamy, and Absolutely Addictive
If you love the spicy, cheesy magic of jalapeño poppers, get ready to fall head over heels for these Bacon Jalapeño Popper Eggrolls. Imagine everything you adore about the classic appetizer — creamy cheese, smoky bacon, and a kick of heat — all wrapped up in a golden, crunchy eggroll shell that crackles with every bite.
They’re the kind of appetizer that disappears faster than you can fry them. Perfect for game days, parties, or casual nights in, these eggrolls deliver that perfect mix of spicy, salty, and creamy goodness. Each bite starts with that irresistible crunch and ends with a burst of cheesy jalapeño heat balanced by the smokiness of bacon.
The best part? They’re easy to make ahead and even easier to devour. Pair them with ranch dressing or chipotle aioli, and you’ve got yourself an instant crowd-pleaser.
Ingredients:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and finely chopped
- 6 strips cooked bacon, chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 12 eggroll wrappers
- Water (for sealing edges)
- Oil for frying (vegetable or canola)
Instructions:
- Prepare the Filling:
In a medium mixing bowl, combine softened cream cheese, shredded cheddar, chopped jalapeños, cooked bacon, garlic powder, onion powder, salt, and pepper. Mix until smooth and evenly combined. - Assemble the Eggrolls:
Lay one eggroll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly, sealing the edge with a little water. Repeat with remaining wrappers. - Heat the Oil:
In a deep skillet or pot, heat 1–2 inches of oil to 350°F (175°C). - Fry the Eggrolls:
Fry 3–4 eggrolls at a time, turning occasionally, until golden brown and crispy — about 2–3 minutes per side. Remove and drain on paper towels. - Serve:
Serve warm with ranch dressing, chipotle mayo, or a sweet chili dipping sauce.
Tips & Tricks:
- Less Heat: Remove all jalapeño seeds and ribs for milder flavor.
- Air Fryer Option: Brush eggrolls lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
- Cheese Options: Try pepper jack for an extra kick or mozzarella for extra stretchiness.
- Make Ahead: Assemble up to a day in advance and refrigerate until ready to fry.
Bacon Jalapeño Popper Eggrolls
Ingredients
Equipment
Method
- Mix cream cheese, cheddar, jalapeños, bacon, and spices in a bowl.
- Spoon filling into eggroll wrappers, fold and seal with water.
- Heat oil to 350°F (175°C) and fry until golden, about 2–3 minutes per side.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Variations:
- Chicken Jalapeño Popper Rolls: Add shredded cooked chicken for a hearty twist.
- Spicy Ranch Dip: Mix ranch dressing with a touch of hot sauce for a tangy dip.
- Breakfast Version: Add scrambled eggs and serve as a spicy morning treat.
Serving Ideas:
These eggrolls are best enjoyed hot and crispy, served on a wooden board with a sprinkle of green onions and extra bacon bits for garnish. Perfect for tailgates, parties, or as an indulgent weekend snack.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 5–6 minutes to regain crispiness.
FAQ:
Can I bake them instead of frying?
Yes! Brush with oil and bake at 400°F for 12–15 minutes, flipping once.
Can I freeze them?
Absolutely — freeze assembled, uncooked eggrolls in a single layer, then transfer to a freezer bag. Fry straight from frozen, adding 1–2 minutes to cooking time.
What’s the best dip?
Ranch, chipotle mayo, or even jalapeño jelly pairs beautifully!
Fun Fact:
Jalapeño poppers became an American classic in the 1980s, inspired by Tex-Mex flavors. Wrapping that creamy filling in a crispy eggroll shell is a modern fusion that makes every bite bold, cheesy, and unforgettable.
