Bacon Jalapeno Popper Eggrolls (Print View)
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
# How to Make It:
01 - In a medium bowl, combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions. Mix until thoroughly combined and evenly distributed.
02 - Lay an eggroll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of filling near the center, keeping it away from the edges to prevent bursting during frying.
03 - Fold the bottom corner over the filling, then fold in both side corners toward the center. Roll up tightly and brush the final corner with beaten egg to seal securely.
04 - Repeat the rolling process with remaining wrappers and filling. Ensure all seams are tightly sealed to prevent filling from leaking during frying.
05 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
06 - Fry eggrolls in batches without overcrowding the pan. Turn occasionally to ensure even browning. Cook for 3 to 4 minutes per batch until golden brown and crispy.
07 - Remove eggrolls with a slotted spoon and transfer to paper towels to drain excess oil. Let cool for 2 to 3 minutes before serving.
# Expert Tips:
01 -
- The crispy shell shattering against that creamy, smoky, spicy filling is basically texture heaven in your mouth
- They disappear faster than you can fry them, so you might want to make a double batch
02 -
- Working with slightly warm cream cheese makes folding so much easier, cold filling tears the wrappers
- That egg seal is non negotiable, I learned this the hard way when half my filling escaped into the oil
03 -
- Wear gloves when dicing jalapeños or youll regret it hours later when you touch your face
- Set up a little assembly line with your filling stack of wrappers and egg wash to make the wrapping go faster