Bacon Jalapeño Popper Eggrolls (Print-Friendly Version)
Smoky bacon, spicy jalapeños, and creamy cheese wrapped in crispy golden eggrolls for bold flavor in every bite.
# What You'll Need:
→ Filling
01 -
250 g cream cheese, softened
02 -
80 g shredded cheddar cheese
03 -
80 g shredded mozzarella cheese
04 -
100 g cooked bacon, finely chopped
05 -
3 jalapeños, finely chopped
06 -
1 tablespoon ranch seasoning
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon ground black pepper
→ Assembly
10 -
12 eggroll wrappers
→ Frying
11 -
3 tablespoons olive oil
# How to Make It:
01 -
Lay each eggroll wrapper flat on a clean surface in a diamond orientation.
02 -
Combine cream cheese, cheddar, mozzarella, chopped bacon, jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper in a medium bowl. Stir until smooth and well incorporated.
03 -
Spoon approximately 2 tablespoons of filling into the center of each wrapper. Do not overfill.
04 -
Fold the bottom point of the wrapper over the filling, then fold in the sides tightly. Roll towards the top, sealing the filling securely inside.
05 -
If needed, moisten the edge of the wrapper with a little water to help seal.
06 -
Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
07 -
Working in batches, place eggrolls in the hot oil without overcrowding. Fry 3–4 minutes, rotating as needed, until golden brown and evenly crispy.
08 -
Transfer fried eggrolls to a plate lined with paper towels to drain excess oil.
09 -
Let eggrolls cool for 5 minutes before serving. Enjoy with preferred dipping sauce.
# Additional Tips:
01 -
Chop jalapeños finely for a smoother filling and easier assembly.
02 -
Leaving some jalapeño seeds adds heat; remove all for milder flavor.
03 -
For a tangier filling, substitute part of the cream cheese with sour cream.
04 -
Freeze assembled but unfried eggrolls in a single layer for future frying.
05 -
Maintain medium oil temperature for evenly golden, not burnt, wrappers.