Bacon Jalapeño Popper Eggrolls
Crispy eggrolls filled with smoky bacon, spicy jalapeños, and creamy cheese create a perfectly balanced appetizer with bold flavors and irresistible texture.
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.