Introduction

Prepare to meet your new favorite appetizer: Bacon Jalapeno Popper Eggrolls! These crispy, golden eggrolls are filled with creamy, cheesy, and spicy jalapeno popper goodness, infused with smoky bacon. Perfect for parties, game days, or a fun snack, they bring an irresistible blend of flavor and texture.

Bacon Jalapeno Popper Eggrolls Recipe - Recipe Image

Ingredients

12 large jalapenos
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 package (12 count) egg roll wrappers
1 large egg, beaten (for egg wash)
Vegetable oil, for frying
Optional: Ranch dressing or your favorite dipping sauce, for serving

Instructions

Step 1: Put on gloves and cut each jalapeno in half lengthwise. Use a small spoon to carefully remove the seeds and membranes to control spice level. If you prefer it spicier, leave some membranes intact.
Step 2: In a medium bowl, mix together softened cream cheese, shredded cheddar, cooked bacon, green onions, garlic powder, and black pepper until creamy and well combined.
Step 3: Carefully fill each jalapeno half with the cream cheese mixture using a spoon or a piping bag, making sure not to overstuff.
Step 4: Lay an egg roll wrapper on a clean surface in a diamond shape. Place one or two stuffed jalapeno halves horizontally near the corner closest to you.
Step 5: Fold the bottom corner over the filling tightly, then fold the left and right corners inward. Brush the top corner with beaten egg and roll tightly away from you, sealing the edge with the egg wash.
Step 6: Repeat the folding process with remaining wrappers and stuffed jalapenos. Keep assembled egg rolls covered with a damp paper towel to avoid drying.
Step 7: Heat 2-3 inches of vegetable oil in a heavy pot to 350-375°F (175-190°C). Use a thermometer to maintain temperature for optimal crispiness.
Step 8: Fry the egg rolls in batches of 3-4, avoiding overcrowding. Cook for 2-3 minutes per side until golden brown and crispy, turning occasionally.
Step 9: Remove with a slotted spoon and drain on a wire rack lined with paper towels to keep them crisp.
Step 10: Let cool slightly before serving warm with ranch or your favorite dipping sauce.

Tips & Variations

Adjust the spice level by varying how many jalapeno seeds and membranes you remove.
Try pepper jack cheese for an extra kick or substitute bacon with cooked sausage or ham.
For a healthier option, air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Freeze assembled egg rolls on a parchment-lined sheet for 2 hours before transferring to a freezer bag. Thaw overnight before frying.
Prepare filling and stuff jalapenos ahead of time, storing them refrigerated until ready to assemble.

Storage

Store any leftover cooked egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F until warmed through and crispy again. Uncooked assembled egg rolls can be frozen as described in the tips and fried directly after thawing overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I control the spiciness of the egg rolls?

Removing the seeds and membranes from the jalapenos reduces heat significantly. For more spice, leave some membranes or seeds intact in a few peppers.

Can I substitute the bacon for something else?

Yes, you can use cooked sausage, ham, or even vegetarian bacon alternatives depending on your preference.

Bacon Jalapeno Popper Eggrolls Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

Crispy, golden egg rolls filled with creamy, cheesy, bacon-loaded jalapeno popper goodness! A spicy and savory appetizer that’s sure to be a crowd-pleaser, combining the heat of jalapenos with rich cream cheese, sharp cheddar, and smoky bacon all wrapped in a crunchy egg roll wrapper.

Author: zara
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 egg rolls 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Jalapeno Filling

12 large jalapenos
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon black pepper

Egg Rolls

1 package (12 count) egg roll wrappers
1 large egg, beaten (for egg wash)
Vegetable oil, for frying

Optional for Serving

Ranch dressing or your favorite dipping sauce

Instructions

Prepare the Jalapenos: Put on gloves to protect your hands. Cut each jalapeno in half lengthwise and use a small spoon to remove seeds and membranes to control the spice level. For extra heat, leave some membranes intact.
Make the Cream Cheese Filling: In a medium bowl, combine softened cream cheese, shredded cheddar, cooked bacon, green onions, garlic powder, and black pepper. Mix thoroughly until creamy and smooth, using a hand mixer or sturdy spoon.
Stuff the Jalapenos: Fill each jalapeno half with the cheese mixture, using a small spoon or piping bag. Ensure they are nicely filled but not overstuffed.
Prepare Your Work Station: Lay out a clean, dry surface. Have egg roll wrappers, stuffed jalapenos, beaten egg, and a bowl of water ready for assembly.
Position the Wrapper: Place one egg roll wrapper on the work surface in a diamond shape with a point facing you.
Add the Filling: Place one or two stuffed jalapeno halves horizontally across the center near the bottom point. Keep filling snug inside the wrapper.
Fold the Bottom Corner: Fold the bottom corner over the jalapenos tightly to create a secure base.
Fold the Sides: Fold the left and right corners inward over the filling, pressing edges gently to seal.
Roll and Seal: Brush the top corner with beaten egg as glue, then tightly roll the egg roll away from you and press to seal the edge. Repeat assembly for all jalapenos, keeping assembled rolls covered with a damp towel to prevent drying.
Heat the Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat over medium-high to 350-375°F (175-190°C) and monitor with a thermometer.
Fry in Batches: Carefully place 3-4 egg rolls in hot oil without overcrowding. Fry 2-3 minutes per side until golden brown and crispy, flipping occasionally for even cooking.
Remove and Drain: Use a slotted spoon or tongs to remove cooked egg rolls and place them on a wire rack lined with paper towels to drain excess oil.
Repeat Frying: Continue frying remaining egg rolls in batches following the same process.
Serve: Let the egg rolls cool slightly and serve warm with ranch dressing, blue cheese, or your preferred dipping sauce. Enjoy while crispy.

Notes

Adjust spice level by varying jalapeno seeds and membranes removed.
Try different cheeses like pepper jack for extra kick or Gruyere for a unique flavor.
Substitute bacon with cooked sausage, ham, or vegetarian bacon for variations.
Air Fryer Option: Preheat air fryer to 400°F (200°C), lightly spray egg rolls with cooking spray, air fry 8-10 minutes flipping halfway until golden and crispy.
Freezing: Freeze assembled but uncooked egg rolls on a parchment-lined baking sheet for 2 hours, then transfer to freezer bags. Thaw overnight in the fridge before frying.
Make ahead filling and stuffed jalapenos and refrigerate until assembly.
To prevent soggy egg rolls, keep oil temperature steady at 350-375°F and avoid overcrowding the fryer.
Prevent burning by controlling heat and monitoring oil temperature.
Seal egg rolls tightly to avoid filling leakage during frying.

Keywords: Bacon Jalapeno Popper, egg rolls, appetizer, spicy snacks, cream cheese, fried snacks, party food, game day recipes, jalapeno popper egg rolls