Crispy Bacon Jalapeño Popper Eggrolls
Golden, crunchy eggrolls filled with creamy cheese, smoky bacon, and spicy jalapeños—perfect for parties and game day.
Equipment
- Mixing bowls
- Deep skillet or fryer
- Wire rack
- Tongs
Ingredients
Eggrolls
- 12 eggroll wrappers
- 8 oz cream cheese softened
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 3 jalapeños seeded and diced
- 6 slices bacon cooked and chopped
- 2 tbsp green onions sliced
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- to taste salt and black pepper
Instructions
- In a mixing bowl, combine cream cheese, shredded cheeses, jalapeños, bacon, green onions, and seasonings.
- Lay an eggroll wrapper flat and add filling to the center.
- Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with water.
- Heat oil to 350°F (175°C) in a deep skillet.
- Fry eggrolls in batches until golden and crispy, about 3–4 minutes per side.
- Remove and drain on a wire rack. Serve warm with dipping sauce.
Notes
Adjust jalapeño quantity to control spice level. Eggrolls can be assembled ahead and fried just before serving.