🌶️🥓 Bacon Jalapeño Popper Eggrolls
Crispy on the outside and creamy, cheesy, and slightly spicy on the inside—these eggrolls combine the flavors of classic jalapeño poppers with smoky bacon for an irresistible appetizer or snack.
🛒 Ingredients
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8 eggroll wrappers
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6 slices bacon, cooked and crumbled
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2–3 jalapeños, finely diced (seeds removed for less heat)
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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1 green onion, chopped
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½ tsp garlic powder
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½ tsp onion powder
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Salt and black pepper to taste
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Oil for frying
👩🍳 Instructions
1. Make the filling
In a bowl combine:
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Cream cheese
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Cheddar cheese
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Mozzarella
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Crumbled bacon
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Jalapeños
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Green onion
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Garlic powder, onion powder, salt, and pepper
Mix until smooth and evenly combined.
2. Assemble the eggrolls
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Place an eggroll wrapper on a flat surface in a diamond shape.
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Spoon 2–3 tablespoons of filling into the center.
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Fold the bottom corner over the filling.
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Fold in the sides and roll tightly.
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Seal the edge with a little water.
3. Fry
Heat oil to 175°C / 350°F in a deep pan.
Fry eggrolls 2–3 minutes per side until golden and crispy.
4. Drain
Place on paper towels to remove excess oil.
🥣 Dipping Sauces
Serve with:
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Ranch dressing
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Garlic aioli
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Spicy mayo
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Sour cream
💡 Tips
✔ Bake instead of fry: Bake at 200°C (400°F) for 15–18 minutes, flipping halfway.
✔ Air fryer option: 190°C (375°F for 8–10 minutes) until crisp.
✔ Add diced chicken for extra protein.
❓ Q & A
Q: Can I make them ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before cooking.
Q: Can I freeze them?
Yes. Freeze uncooked eggrolls on a tray, then store in a freezer bag for up to 2 months.
Q: How do I make them less spicy?
Remove jalapeño seeds or use mild green chilies instead.
