Experience the irresistible crunch of bacon paired with the spicy kick of jalapeños, all wrapped in a perfectly crispy eggroll shell. These Bacon Jalapeño Popper Eggrolls provide a delightful combination of smoky, creamy, and spicy flavors that make for an unforgettable appetizer or snack.
With creamy cheeses melted to perfection alongside smoky bacon bits and finely chopped jalapeños, each bite delivers a satisfying texture and bold flavor. Whether you’re entertaining guests or craving a flavorful indulgence, these eggrolls bring a perfect balance of heat and savory goodness.
- Crispy golden exterior with a creamy, spicy, and smoky filling.
- Quick to prepare and perfect for parties or casual snacking.
- Customizable heat to suit your spice preference.
- Freezable before frying for convenient make-ahead appetizers.
Ingredients
- Eggroll wrappers: Thin, delicate sheets that crisp up perfectly to encase the filling and provide a satisfying crunch.
- Cream cheese (8 ounces): Smooth and creamy base that binds the filling while adding rich flavor and texture.
- Shredded cheddar cheese (1/2 cup): Sharp, flavorful cheese that melts easily and enhances the savory profile.
- Shredded mozzarella cheese (1/2 cup): Mild cheese that adds gooey stretchiness and a silky texture.
- Chopped cooked bacon (1/4 cup): Smoky, crunchy bacon bits that bring a delicious salty flavor contrast.
- Finely chopped jalapeños (2-3 count): Fresh pepper that adds the perfect amount of heat and vibrant freshness.
- Ranch seasoning (1 tablespoon): Blends herbs and spices to complement and elevate the filling’s flavor.
- Garlic powder (1/2 teaspoon): Adds a subtle savory depth that balances the cheese and bacon.
- Onion powder (1/2 teaspoon): Provides warmth and mild sweetness enhancing the overall flavor.
- Black pepper (1/4 teaspoon): Adds just a hint of bite and sharpness to the mixture.
- Olive oil (1 tablespoon): Used for frying, giving the eggrolls an even, golden crispy crust.
Instructions
- Prepare the Eggroll Wrappers
-
Lay each eggroll wrapper flat on a clean surface, positioning them like a diamond shape. This orientation helps with folding tightly around the filling to prevent leaks during frying.
- Mix the Filling
-
In a medium bowl, combine cream cheese, shredded cheddar, mozzarella, cooked bacon, finely chopped jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and evenly blended, ensuring every bite is flavorful.
- Fill the Eggroll Wrappers
-
Place a spoonful of the filling in the center of each wrapper. Take care to avoid overfilling, which can make the rolling process difficult and cause tearing.
- Fold and Roll Securely
-
Fold the bottom corner of the wrapper up over the filling to cover it. Then fold in the left and right sides tightly toward the center. Roll from the bottom up to the top corner, keeping the roll tight to seal in the filling and maintain shape while frying.
- Heat the Olive Oil
-
In a large skillet, warm the olive oil over medium heat. Heat until hot but not smoking to ensure even cooking and to avoid burning the wrappers.
- Fry the Eggrolls Until Golden
-
Carefully add eggrolls to the hot oil one at a time without overcrowding. Fry for 3 to 4 minutes, turning occasionally until every side is a golden brown and crispy texture is achieved.
- Drain and Cool
-
Remove fried eggrolls and place on paper towels to soak up excess oil. Let them cool slightly to avoid burning when served, while allowing the filling to set but remain gooey.
- Serve with Dipping Sauce
-
Serve your bacon jalapeño popper eggrolls warm with a ranch or creamy jalapeño dipping sauce to complement the spicy smoky filling perfectly.
- Finely chopping jalapeños prevents large chunks that hinder rolling and ensures even spiciness throughout.
- For extra heat, keep jalapeño seeds or substitute with hotter peppers.
- The oil temperature is crucial; medium heat ensures the eggrolls cook evenly without burning the wrappers.
- You can freeze uncooked eggrolls and fry them from frozen for quick snack preparation.
Storage Tips
Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to preserve crispiness. Uncooked, rolled eggrolls can be frozen for up to 1 month before frying.
Serving Suggestions
Pair these crispy eggrolls with a chilled ranch dip or creamy jalapeño sauce for extra flavor. They also complement fresh salads or simple side dishes like coleslaw or chips for a crowd-pleasing appetizer.
- Use room temperature cream cheese for easier mixing and smoother filling consistency.
- Pat the eggrolls dry gently before frying if wet, to prevent oil splatter and soggy wrappers.
- Maintain a moderate oil temperature between 350-375°F (175-190°C) for perfect golden crispiness without burning.
- To avoid wrappers sticking, keep unused ones covered with a damp cloth while assembling.
FAQs
- Can I bake these instead of frying?
-
Yes, bake at 400°F (200°C) for 15-20 minutes or until crisp and golden. However, frying yields the crispiest texture.
- How spicy are these eggrolls?
-
The spiciness depends on the jalapeño quantity and whether the seeds are included. Adjust according to your spice tolerance.
- Can I prepare the filling ahead of time?
-
Absolutely! Prepare the filling up to a day in advance and keep refrigerated for best freshness.
- What can I use instead of ranch seasoning?
-
You can substitute ranch seasoning with a blend of dried herbs like dill, parsley, garlic powder, and onion powder.
- Are these eggrolls suitable for freezer storage?
-
Yes, freeze them uncooked on a baking sheet, then transfer to a sealed container. Fry from frozen directly when ready.
- Can I use turkey bacon or vegetarian bacon?
-
Yes, turkey or vegetarian bacon can be used but note that it might slightly change the flavor profile and texture.
- What dips pair well besides ranch?
-
Try creamy jalapeño dip, blue cheese dressing, or even a zesty sriracha mayo for delicious options.
Bacon Jalapeño Popper Eggrolls
Equipment
- 1 large skillet for frying
- 1 mixing bowl medium size
- 1 Spoon for mixing and filling
Ingredients
- 1 package eggroll wrappers
- 8 ounces cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped cooked bacon
- 2-3 jalapeños finely chopped
- 1 tablespoon ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for frying
Instructions
- Lay eggroll wrappers flat on a clean surface oriented like a diamond.
- In a medium bowl, combine cream cheese, cheddar cheese, mozzarella cheese, bacon, jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper; mix until smooth.
- Place a spoonful of filling in the center of each wrapper, avoiding overfilling.
- Fold the bottom point over the filling, then fold in left and right sides; roll tightly from bottom to top to seal.
- Heat olive oil in a large skillet over medium heat until hot but not smoking.
- Fry eggrolls individually for 3 to 4 minutes, turning occasionally until golden brown and crispy.
- Remove eggrolls and drain on paper towels; allow to cool slightly before serving.
- Serve with ranch or creamy jalapeño dip if desired.
Notes
- Chop jalapeños finely to ease rolling and avoid large chunks.
- Keep some seeds for extra heat or use hotter peppers.
- Try mixing cream cheese with sour cream for tanginess.
- Freeze un-fried eggrolls for quick frying later.
- Maintain medium oil heat to prevent burning wrappers.
