Bacon Jalapeno Popper Eggrolls Recipe

Introduction

Prepare to meet your new favorite appetizer: Bacon Jalapeno Popper Eggrolls! These crispy, golden egg rolls are filled with creamy, cheesy jalapeno popper goodness combined with smoky bacon, delivering a perfect balance of spicy, creamy, and crunchy flavors that will impress any crowd.

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

1. Step 1: Put on gloves to protect your hands. Cut each jalapeno in half lengthwise and use a small spoon to remove seeds and membranes. Leave some membranes if you prefer extra heat.
2. Step 2: In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, chopped green onions, garlic powder, and black pepper. Mix until smooth and creamy.
3. Step 3: Carefully fill each jalapeno half with the cheese mixture using a spoon or a piping bag.
4. Step 4: Lay an egg roll wrapper on a clean surface in a diamond shape. Place one or two stuffed jalapenos near the point closest to you.
5. Step 5: Fold the bottom corner over the jalapenos, then fold the left and right corners toward the center, pressing gently to seal.
6. Step 6: Brush the top corner with beaten egg and roll the wrapper tightly away from you to seal. Repeat with remaining wrappers and jalapenos, keeping assembled rolls covered with a damp towel.
7. Step 7: Heat 2-3 inches of vegetable oil in a large pot or deep fryer to 350-375°F (175-190°C). Use a thermometer to maintain temperature.
8. Step 8: Fry egg rolls in batches, 3-4 at a time, for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
9. Step 9: Let cool slightly before serving. Enjoy warm with ranch or your favorite dipping sauce.

Tips & Variations

• Adjust the amount of jalapeno seeds and membranes to control the spice level.
• Try different cheeses like pepper jack for added heat or Gruyere for a unique flavor.
• Substitute bacon with cooked sausage, ham, or vegetarian alternatives.
• For a healthier option, air fry at 400°F (200°C) for 8-10 minutes, flipping halfway.
• Freeze assembled egg rolls on a baking sheet until solid, then store in a freezer bag. Thaw overnight before frying.
• Prepare the filling and stuff jalapenos ahead of time, storing them in the refrigerator until assembly.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer to maintain crispiness. For best texture, avoid microwaving as it can make them soggy. Unfried assembled egg rolls can be frozen for up to 2 months; thaw overnight before frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I reduce the spiciness of the jalapenos?

Remove all seeds and membranes from the jalapenos, as they contain most of the heat. Leaving some membranes in a few peppers can add mild heat without overwhelming the dish.

Can I bake the egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy. However, frying gives the crispiest texture.

Bacon Jalapeno Popper Eggrolls Recipe

Print Recipe

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4.5 from 66 reviews

Crispy, golden egg rolls stuffed with creamy, cheesy, smoky bacon and spicy jalapeno popper filling. These Bacon Jalapeno Popper Eggrolls combine the heat of jalapenos, creaminess of cheeses, and savory bacon wrapped in a crunchy egg roll wrapper—perfect for game day, parties, or a flavorful appetizer to impress your guests.

• Author: Lena
• 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 1x2x3x

Jalapeno Popper 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

Eggroll Assembly

• 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

1. Prepare the Jalapenos: Wearing gloves, cut each jalapeno in half lengthwise. Carefully remove the seeds and membranes using a small spoon to reduce the heat, leaving some membranes if you prefer extra spiciness.
2. Make the Cream Cheese Filling: In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, chopped green onions, garlic powder, and black pepper. Mix thoroughly until smooth and creamy, ensuring no lumps remain.
3. Stuff the Jalapenos: Fill each jalapeno half with the cream cheese mixture, using a small spoon or piping bag. Avoid overstuffing so they can be wrapped easily.
4. Prepare the Work Station: Lay out a clean dry surface with egg roll wrappers, stuffed jalapenos, beaten egg for egg wash, and a small bowl of water ready for assembly.
5. Position the Wrapper: Place one egg roll wrapper on the surface in a diamond shape with one point facing towards you.
6. Add the Filling: Lay one or two jalapeno halves horizontally near the bottom point of the wrapper, ensuring they fit snugly without overfilling.
7. Fold the Bottom Corner: Fold the bottom corner of the wrapper over the jalapeno filling, tucking tightly to create a secure base.
8. Fold the Sides: Fold in the left and right corners toward the center, pressing down gently to seal the edges.
9. Roll and Seal: Brush the top corner of the wrapper with beaten egg as glue, then roll tightly away from you to seal completely.
10. Repeat Assembly: Continue assembling all jalapeno popper egg rolls, keeping them covered with a damp paper towel to prevent drying.
11. Heat the Oil: Pour 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer and heat to 350-375°F (175-190°C), using a thermometer for accuracy.
12. Fry in Batches: Carefully place 3–4 egg rolls into hot oil, avoiding overcrowding to maintain oil temperature.
13. Fry Until Golden Brown: Cook for 2–3 minutes per side, turning occasionally, until golden brown and crispy.
14. Remove and Drain: Using a slotted spoon or tongs, transfer egg rolls to a wire rack lined with paper towels to drain excess oil and keep them crispy.
15. Repeat Frying: Fry remaining egg rolls in batches following the same process.
16. Serve: Allow egg rolls to cool slightly, then serve warm with ranch dressing, blue cheese, or your favorite dipping sauce. Enjoy immediately for best texture.

Notes

• Adjust the spice level by controlling how many jalapeno seeds and membranes you remove.
• Try different cheeses like pepper jack for extra heat or Gruyere for more complexity.
• Substitute bacon with cooked sausage, ham, or vegetarian bacon for different flavors or dietary needs.
• For a healthier version, air fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until crispy.
• Freeze assembled egg rolls on parchment-lined sheet for at least 2 hours before transferring to a freezer bag. Thaw overnight before frying.
• You can prepare the filling and stuffed jalapenos ahead and refrigerate until ready to assemble.
• To avoid soggy egg rolls, ensure oil temperature stays between 350-375°F and avoid overcrowding the fryer.
• If egg rolls burn, reduce the oil temperature and monitor closely.
• Seal egg rolls tightly and avoid overfilling to prevent filling leakage during frying.

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