Bacon Jalapeño Popper Eggrolls take everything you love about the classic appetizer—spicy jalapeños, creamy cheese, and crispy bacon—and wrap it all in a crunchy golden shell. These handheld bites are bursting with flavor and make the perfect party snack, game-day treat, or indulgent appetizer. With a creamy, cheesy interior and a crispy, crackling exterior, these eggrolls are always a hit.
What Makes This Dish Special?
This recipe transforms jalapeño poppers into a fun, finger-food format that’s even easier to serve and enjoy. Wrapping the spicy, cheesy filling in eggroll wrappers gives you more crunch in every bite. The bacon adds smoky depth while cream cheese and cheddar provide rich, melty texture. They’re also freezer-friendly and easy to prep ahead.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 10–12 eggrolls
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4–5 slices cooked bacon, chopped
- 2–3 jalapeños, seeded and finely diced
- ½ tsp garlic powder
- Salt and pepper, to taste
- 10–12 eggroll wrappers
- Vegetable oil, for frying
- Optional: ranch or sour cream for dipping
Instructions
1. Make the Filling
In a bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, chopped bacon, garlic powder, salt, and pepper. Mix until fully combined and smooth.
2. Fill the Eggrolls
Place an eggroll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of the filling just below the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the top edge. Repeat with remaining wrappers.
3. Heat the Oil
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
4. Fry the Eggrolls
Fry 3–4 eggrolls at a time for 2–3 minutes per side, or until golden brown and crisp. Remove and drain on a paper towel-lined plate.
5. Serve
Serve warm with ranch dressing, sour cream, or your favorite dipping sauce.
Variations
- Extra Spicy: Leave the jalapeño seeds in or add a dash of cayenne pepper to the filling.
- Air Fryer Version: Lightly spray eggrolls with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
- Cheese Swap: Try pepper jack or mozzarella for a different flavor and melt.
- Make It Vegetarian: Skip the bacon and add sautéed mushrooms or black beans.
Equipment You’ll Need
- Mixing bowl
- Spoon or spatula
- Frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels
- Thermometer (optional)
Nutritional Information (Approx. Per Eggroll)
- Calories: 200
- Protein: 6g
- Carbohydrates: 14g
- Fat: 13g
- Fiber: 0.5g
- Sugar: 1g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Use the oven or air fryer to reheat and restore crispiness.
- Freezing: Freeze uncooked or cooked eggrolls for up to 2 months. Fry or bake straight from frozen.
My Cooking Experience
The first time I made these, they disappeared within minutes. The balance of spicy jalapeño, crispy bacon, and smooth cream cheese hits all the right notes. Frying them gives a restaurant-style crunch that’s addictive, and they pair perfectly with a cool, creamy dip. They’re always a crowd-pleaser, and I like to double the batch and freeze some for later.
Conclusion
Bacon Jalapeño Popper Eggrolls are the ultimate fusion of creamy, spicy, and crunchy textures all in one bite. Whether you’re entertaining guests or just indulging in a savory snack, these eggrolls are easy to make and impossible to resist.
bacon jalapeno popper eggrolls
Ingredients
Method
- In a bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, chopped bacon, garlic powder, salt, and pepper. Mix until fully combined and smooth.
- Place an eggroll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of the filling just below the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the top edge. Repeat with remaining wrappers.
- In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry 3–4 eggrolls at a time for 2–3 minutes per side, or until golden brown and crisp. Remove and drain on a paper towel-lined plate.
- Serve warm with ranch dressing, sour cream, or your favorite dipping sauce.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Use the oven or air fryer to reheat and restore crispiness.
