Crispy Bacon Jalapeño Popper Eggrolls

Crispy bacon jalapeño popper eggrolls filled with creamy cheese, smoky bacon, and diced jalapeños. The ultimate spicy, melty appetizer perfect for game days and parties.

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Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5

Servings: 12 eggrolls

Course: Appetizer, Party Food, Snack

Cuisine: American, American Fusion

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Filling

8 oz Cream cheese Softened to room temperature
1 ½ cups Sharp cheddar cheese Shredded
8 strips Bacon Cooked crispy and crumbled
6–8 whole Jalapeño peppers Seeded and finely diced
¼ cup Green onions Chopped
½ teaspoon Garlic powder —
¼ teaspoon Onion powder —
Salt and pepper To taste

Assembly

12–15 sheets Egg roll wrappers —
1 large Egg Beaten, for sealing
Vegetable oil For frying

Serving

Ranch dressing For dipping
Sweet chili sauce Optional
Fresh cilantro For garnish

Equipment

1 Large mixing bowl For preparing filling
1 Deep pot or fryer For frying eggrolls
1 Candy thermometer To monitor oil temperature
1 Slotted spoon For removing eggrolls from oil
1 Small bowl For beaten egg wash
1 Sharp knife For dicing jalapeños
1 Paper towel-lined plate For draining fried rolls

Method

Fry bacon until crisp, drain, and crumble.
Dice seeded jalapeños finely.
Combine cream cheese, cheddar, bacon, jalapeños, and seasonings.
Place 2 tablespoon filling in center of egg roll wrapper.
Fold bottom up, sides in, roll tightly, seal with egg wash.
Preheat oil to 350°F in deep fryer or pot.
Fry in batches 3–4 minutes until golden brown.
Place on paper towel to remove excess oil.
Garnish and serve with dipping sauces.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used