Print

Bacon Jalapeño Popper Eggrolls

bacon jalapeño popper eggrolls - featured image
Print Recipe

These Bacon Jalapeño Popper Eggrolls are a crispy, cheesy, and smoky party appetizer packed with creamy filling, bacon, and a spicy kick from jalapeños. Perfect for gatherings, game days, or family nights, they can be fried, baked, or air-fried for a crowd-pleasing snack.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 3 medium fresh jalapeños, seeded and diced
  • 2–3 green onions, finely sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 16–18 eggroll wrappers
  • 1 egg, beaten (for sealing edges)
  • Neutral oil for frying (canola, vegetable, or peanut; 2-3 cups if deep frying)
  • Nonstick spray or a drizzle of oil (if baking or air frying)
  • Optional: Ranch or blue cheese dressing for dipping
  • Optional: Extra sliced jalapeños or fresh cilantro for garnish

Instructions

  1. In a large mixing bowl, combine softened cream cheese, shredded cheddar, and mozzarella. Stir until smooth.
  2. Add crumbled bacon, diced jalapeños, sliced green onions, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the filling is thick and scoopable.
  3. Lay out eggroll wrappers and keep them covered with a damp towel to prevent drying. Beat the egg in a small bowl for sealing edges.
  4. Place a wrapper on a clean surface in a diamond shape. Spoon about 2 heaping tablespoons of filling just below the center.
  5. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top, brushing the last corner with egg wash to seal.
  6. Repeat with remaining wrappers and filling to make 16-18 eggrolls.
  7. To fry: Heat oil in a deep fryer or pot to 350°F. Fry eggrolls in batches for 3-4 minutes, turning as needed, until golden brown and crispy. Drain on a paper towel-lined plate.
  8. To bake: Preheat oven to 400°F. Place eggrolls seam-side down on a wire rack over a baking sheet. Spray or brush lightly with oil. Bake for 18-22 minutes, flipping halfway, until golden and crisp.
  9. To air fry: Preheat air fryer to 375°F. Spray eggrolls with oil and air fry in a single layer for 7-8 minutes per side, or until golden.
  10. Let cool for 2-3 minutes before serving. Serve hot with ranch, blue cheese, or your favorite dip.

Notes

For less heat, use fewer jalapeños or swap in sweet peppers. Gluten-free wrappers or rice paper can be used for dietary needs. Prep the filling and roll eggrolls ahead of time for easy party prep. Always keep wrappers covered with a damp towel to prevent drying. For best crispness, drain fried eggrolls on a wire rack. Leftovers reheat best in the oven or air fryer.

Nutrition

Keywords: bacon jalapeño popper eggrolls, party appetizer, jalapeño poppers, bacon, cheese, fried eggrolls, baked eggrolls, air fryer eggrolls, game day snacks, easy appetizer

Find it online: https://jodierecipes.com/bacon-jalape-n-o-popper-eggrolls-recipe-easy-party-appetizer-youll-love/