Bacon Jalapeno Popper Eggrolls (Printable Format)

Crispy eggrolls packed with cream cheese, smoky bacon, and diced jalapeños, perfect for gatherings.

# 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 sliced 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 onto the center of the wrapper. Fold the bottom corner over the filling, fold in both side corners, then roll tightly. Brush the final corner with beaten egg to seal securely.
03 - Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat to 350°F, monitoring temperature with a kitchen thermometer for accuracy.
04 - Fry eggrolls in small batches to maintain oil temperature. Cook for 3 to 4 minutes, turning occasionally, until golden brown and crispy throughout. Transfer with a slotted spoon to paper towels to drain excess oil. Cool for 2 to 3 minutes before serving.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes and most of that time is hands-off prep
  • The filling can be made a day ahead so you're just rolling and frying when guests arrive
02 -
  • Don't overstuff these or they'll burst in the oil and make a mess of your fryer
  • If your wrappers start cracking, cover them with a damp towel and move faster
03 -
  • Let the filling cool completely before rolling, otherwise it makes the wrappers soggy and they won't crisp up properly
  • Use a thermometer for your oil, once you taste the difference between properly fried and greasy under-fried eggrolls, you'll never guess again

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