Bacon Jalapeno Popper Eggrolls (Printable Version)
Crispy eggrolls filled with creamy cheese, smoky bacon, and spicy jalapeños. Perfect party or game day snack with a spicy kick.
# 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
# How-To Steps:
01 - Combine cream cheese, cheddar cheese, crumbled bacon, diced jalapeños, garlic powder, onion powder, black pepper, and green onions in a medium bowl. Mix until thoroughly incorporated and creamy.
02 - Place an eggroll wrapper on a clean surface with one corner pointing toward you. Spoon 2 tablespoons of filling into the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll tightly away from you and brush the final corner with beaten egg to seal securely.
04 - Repeat filling and rolling process with remaining wrappers and filling until all 12 eggrolls are assembled.
05 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying.
06 - Fry eggrolls in batches of 4-5, turning occasionally, until golden brown and crispy, approximately 3-4 minutes per batch. Avoid overcrowding the pot.
07 - Remove eggrolls with a slotted spoon and transfer to paper towels to drain excess oil. Let cool for 2-3 minutes before serving.
# Helpful Tips:
01 -
- The crispy wrapper shatters perfectly against that creamy, smoky, spicy filling
- They come together faster than you'd think, and everyone will hover around the kitchen waiting for them
02 -
- Overcrowding the oil drops the temperature dramatically and makes soggy eggrolls
- Oil that is not hot enough makes the wrappers greasy instead of crispy
03 -
- Work quickly with the wrappers so they do not dry out and crack while rolling
- Let the fried eggrolls cool for at least 5 minutes so the filling sets up and does not burn your mouth