Bacon Jalapeno Popper Eggrolls (Printable)

Crispy eggrolls filled with creamy cheese, smoky bacon, and spicy jalapeños for perfect party snacks.

# What You Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cooked bacon, crumbled (about 6 slices)
04 - 3 fresh jalapeños, seeded and finely diced
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp black pepper
08 - 2 green onions, finely sliced

→ Assembly

09 - 12 eggroll wrappers
10 - 1 egg, beaten (for sealing)

→ Frying

11 - Vegetable oil, for deep frying

# Steps:

01 - Combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions in a medium bowl. Mix until thoroughly combined.
02 - Place an eggroll wrapper on a clean surface with a corner facing you. Scoop 2 tablespoons of filling near the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly and brush the final corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
05 - Fry eggrolls in batches without overcrowding the pan. Turn occasionally until golden brown and crispy, about 3-4 minutes per batch.
06 - Remove eggrolls with a slotted spoon and drain on paper towels. Let cool slightly before serving.

# Expert Advice:

01 -
  • The crispy shell shatters perfectly when you bite through to that molten cheese and bacon center
  • These disappear faster than any appetizer I have ever made, and people actually remember them weeks later
02 -
  • If the wrappers are cracking while you fold them, cover the remaining ones with a damp paper towel immediately
  • Crowding the pan drops the oil temperature dramatically and makes these greasy instead of crispy
03 -
  • Work quickly with the wrappers once the package is open because they dry out faster than you expect
  • Let the filling come to room temperature before you start wrapping because cold filling makes the wrappers tear and fold unevenly

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