Bacon Jalapeno Popper Eggrolls (Print Version)

Crispy eggrolls with creamy cheese, smoky bacon, and spicy jalapeños. Perfect for gatherings.

# What You'll 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

# Step-by-Step Guide:

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 creamy.
02 - Lay an eggroll wrapper on a clean surface with a 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, brushing the final corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
05 - Fry eggrolls in batches without overcrowding the pan. Turn occasionally to ensure even browning. Cook for 3-4 minutes per batch until golden brown and crispy.
06 - Remove eggrolls with a slotted spoon and drain on paper towels. Let cool for 2-3 minutes before serving to allow the filling to set.

# Expert Suggestions:

01 -
  • The crispy shell gives way to an impossibly creamy, smoky center that hits every craving at once
  • They come together faster than delivery would arrive, and everyone will think you spent hours perfecting them
02 -
  • If oil starts smoking, it's too hot and will burn the wrappers before the filling heats through
  • Dry, cracked wrappers are the enemy—keep them covered and work quickly but carefully
03 -
  • Freeze uncooked eggrolls on a baking sheet, then transfer to a bag—they fry beautifully from frozen, just add an extra minute
  • Use kitchen shears to slice the green onions instead of a knife for cleaner cuts and less mess

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