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bacon jalapeno popper eggrolls
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bacon jalapeno popper eggrolls

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Appetizer
Calories: 200
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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 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 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.
Freezing: Freeze uncooked or cooked eggrolls for up to 2 months. Fry or bake straight from frozen.