These crispy bacon jalapeño popper eggrolls are a tasty treat! Stuffed with cream cheese, zesty jalapeños, and crunchy bacon, they’re perfect for any gathering.
Serving these at parties is a guaranteed crowd-pleaser. Plus, who can resist that crispy exterior? I love making a big batch because they disappear fast—just like my snacks! 😄
Key Ingredients & Substitutions
Cream Cheese: This is the creamy base that holds everything together. You could use a dairy-free cream cheese alternative if you’re avoiding dairy, or even whipped ricotta for a different flavor.
Jalapeño Peppers: Jalapeños give these eggrolls their characteristic heat. If you like it milder, consider using poblano peppers or even eliminating the peppers altogether for a cheesy bacon filling.
Bacon: Crispy bacon adds a savory crunch. You can substitute it with turkey bacon or a plant-based bacon to cater to different diets. Alternatively, cooked sausage crumbles work well too!
Sharp Cheddar Cheese: I love the tangy flavor of sharp cheddar, but you can substitute it with Monterey Jack or Pepper Jack for a bit more heat. Vegan cheese is another option if needed.
Eggroll Wrappers: These are key for that signature crunch. If you can’t find them, spring roll wrappers or even phyllo dough can be used as alternatives, though cooking times might vary.
How Do I Fold Eggrolls Properly?
Folding eggrolls may seem tricky at first, but it’s pretty simple once you get the hang of it! Here’s a step-by-step guide to help you seal them perfectly:
- Start with the eggroll wrapper positioned like a diamond on your surface.
- Add your filling near the bottom corner of the wrapper, but not too much—2 tablespoons is just right.
- Fold the bottom corner up over the filling, tucking it in as you go. Make sure it’s snug!
- Next, fold in the left and right corners towards the center.
- Now, roll it tightly towards the top corner. If the edge doesn’t seal, use a tiny bit of water to help it stick.
Practice makes perfect! Don’t worry if your first few look a little off—it’s all about the taste, and they’ll still be delicious!
How to Make Crispy Bacon Jalapeño Popper Eggrolls
Ingredients You’ll Need:
Filling Ingredients:
- 8 oz cream cheese, softened
- 4 large jalapeño peppers, seeded and finely chopped (adjust to taste)
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For The Wrapping:
- 12 eggroll wrappers
- Vegetable oil, for frying
Optional Garnishes:
- Chopped green onions or cilantro
- Ranch or spicy dipping sauce
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 15-20 minutes for frying. You’ll spend some time mixing the filling and rolling your eggrolls, and then just a little bit longer to fry them up till they’re crispy and golden. In no time, you’ll have a delicious snack to share!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by gathering all the filling ingredients. In a medium bowl, combine the softened cream cheese, finely chopped jalapeños, crumbled bacon, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Use a fork or spatula to mix everything together until it’s smooth and well combined.
2. Wrap the Eggrolls:
Lay an eggroll wrapper on a clean, flat surface with one corner facing you to form a diamond shape. Spoon about 2 tablespoons of the cream cheese mixture near the corner closest to you. Fold that corner over the filling. Then, fold in the two side corners towards the center. Finally, roll the wrapper tightly towards the far corner, sealing the edge with a little water to make sure it stays closed. Repeat this process with the remaining wrappers and filling.
3. Fry the Eggrolls:
Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Carefully place a few eggrolls in the hot oil, making sure not to overcrowd the pan. Fry them in batches for about 3-4 minutes, turning occasionally until they are golden brown and crispy. Once cooked, remove them with a slotted spoon and let them drain on paper towels.
4. Serve and Enjoy:
Your crispy bacon jalapeño popper eggrolls are now ready to be served hot! Garnish with chopped green onions or cilantro, if you like, and enjoy with a side of ranch or your favorite dipping sauce. It’s time to dig in!
Enjoy the delightful combination of crispy, creamy, and spicy flavors in every bite of these Bacon Jalapeño Popper Eggrolls!
Can I Use Different Cheese in This Recipe?
Absolutely! While sharp cheddar adds a nice flavor, you can substitute it with Monterey Jack for a creamier texture or Pepper Jack for an extra kick. Vegan cheese options work great if you’re looking for a dairy-free alternative!
Can I Prep These Eggrolls Ahead of Time?
Yes! You can prepare and roll the eggrolls up to a day in advance. Just cover them with plastic wrap and store them in the fridge. When you’re ready to fry them, no need to thaw—just place them directly into the hot oil!
How Do I Store Leftover Eggrolls?
Store leftover eggrolls in an airtight container in the fridge for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes to restore their crispiness, rather than microwaving which can make them soggy.
Can I Make These Eggrolls in the Air Fryer?
Yes! Preheat your air fryer to 380°F (193°C) and place the eggrolls in a single layer. Spray lightly with cooking spray and air fry for about 8-10 minutes, flipping halfway through, until they are golden brown and crispy. This is a healthier alternative to deep frying!
