Crispy Bacon Jalapeño Popper Egg Rolls
Make irresistible Bacon Jalapeño Popper Egg Rolls! This easy recipe wraps a creamy, cheesy, spicy bacon and jalapeño filling in crispy egg roll wrappers.
Ingredients
(Based on 1x column, makes 15 egg rolls)
Filling:
- ▢ 8 ounces cream cheese, softened
- ▢ 1 cup shredded cheddar cheese
- ▢ 6 slices bacon, cooked crisp and crumbled/chopped finely
- ▢ 4–5 fresh jalapeños, finely chopped (seeds/membranes removed for less heat, adjust amount to taste)
- ▢ 1 tablespoon garlic powder (optional)
- ▢ 1 tablespoon onion powder (optional)
- ▢ Salt and pepper, to taste (start with pinch of each)
Wrappers & Cooking:
- ▢ 15 egg roll wrappers
- ▢ Vegetable oil, for frying (approx. 2-3 inches deep) OR Cooking spray, for baking
- ▢ Small bowl of water
Optional Dipping Sauces:
- ▢ Ranch dressing
- ▢ Spicy mayo
- ▢ Salsa
- ▢ Sour cream
Instructions
1. Prepare the Filling:
- Ensure your cream cheese is well softened for easy mixing. Cook bacon until crisp, drain well, and crumble or chop finely. Finely chop the jalapeños, removing seeds and membranes depending on your desired heat level (wear gloves if sensitive!).
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, and finely chopped jalapeños.
- If using, add the optional garlic powder, onion powder, salt, and pepper.
- Mix everything together well with a spoon or spatula until all ingredients are evenly incorporated and the filling is smooth and creamy.
2. Assemble the Egg Rolls:
- Lay one egg roll wrapper flat on a clean work surface with one corner pointing toward you (like a diamond). Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
- Place about 2 tablespoons of the cream cheese filling horizontally across the center of the wrapper.
- Fold the bottom corner (closest to you) up over the filling, tucking it slightly underneath.
- Fold in the left and right side corners towards the center, like an envelope.
- Tightly roll the wrapper upwards towards the top corner.
- Moisten the inside of the top corner flap with a little water using your finger or a pastry brush.
- Press the moistened corner firmly onto the roll to seal it completely. Ensure all edges are sealed well.
- Place the finished egg roll seam-side down on a plate or tray. Repeat with the remaining wrappers and filling.
3. Cook the Egg Rolls (Choose Method):
- To Fry (Recommended for Crispiest Result): Heat about 2-3 inches of vegetable oil in a large pot, Dutch oven, or deep fryer to 350°F (175°C). Carefully place 3-4 egg rolls at a time into the hot oil (do not overcrowd). Fry for 3-4 minutes, turning occasionally with tongs or a slotted spoon, until they are deep golden brown and crispy all over. Remove the cooked egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining batches.
- To Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it with cooking spray. Place the assembled egg rolls seam-side down on the prepared baking sheet, leaving some space between them. Lightly spray the tops of the egg rolls with cooking spray. Bake for 12-15 minutes, carefully flipping them halfway through, until the wrappers are golden brown and crispy. (Baked versions may not be quite as evenly browned or blistered as fried).
4. Serve:
- Serve the Bacon Jalapeño Popper Egg Rolls hot and crispy.
- Offer your choice of dipping sauces alongside, such as Ranch dressing, spicy mayo, salsa, or sour cream. Enjoy the creamy, spicy, cheesy crunch!