Get ready for a flavor explosion with these crispy bacon jalapeño popper eggrolls! They are stuffed with creamy cheese, spicy jalapeños, and crispy bacon, all wrapped in a crunchy shell.
These eggrolls are perfect for parties or just a snack attack. I love serving them with a spicy dipping sauce—it really ties everything together. Trust me, you won’t be able to stop at one! 😋
Key Ingredients & Substitutions
Cream Cheese: This adds creaminess and binds all the ingredients together. If you’re looking for a lighter option, use Greek yogurt or low-fat cream cheese, but be cautious as it may alter the texture a bit.
Cheddar Cheese: I love sharp cheddar for its rich flavor! For a twist, try pepper jack for some additional heat or mozzarella for a milder cheese that stretches beautifully.
Jalapeños: Fresh jalapeños provide that signature spice, but if you’re not a fan, try using roasted bell peppers instead for a sweeter flavor. Just remember, adjust the quantity based on your heat preference!
Bacon: Cooked bacon is essential for its crunchy texture and smoky taste. If you need a vegetarian option, sautéed mushrooms or tempeh can provide a similar savory depth.
Eggroll Wrappers: These are the perfect crispy vehicle for your filling. If they’re hard to find, spring roll wrappers work too, but you may need to adjust the cooking time for the thinner wrap.
What’s the Best Way to Fry Eggrolls Perfectly?
Frying can be tricky, but it’s all about temperature and timing! Keeping the oil at the right heat ensures your eggrolls are crispy and not greasy. Here’s how:
- Use a deep skillet or a fryer filled with 2-3 inches of oil, heated to around 350°F (175°C). A kitchen thermometer is super handy here!
- Fry the eggrolls in small batches, so you don’t overcrowd the pan. This keeps the oil temperature consistent.
- Cook for about 3-4 minutes, turning occasionally until golden brown. If they start to darken too quickly, reduce the heat slightly.
- Once done, use a slotted spoon to remove them, shaking off excess oil, and place on paper towels to drain.
Following these tips will help ensure your eggrolls are perfectly crispy every time!
Crispy Bacon Jalapeño Popper Eggrolls
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4-5 fresh jalapeños, seeded and finely chopped (adjust to taste)
- 6 slices cooked bacon, chopped
- Optional: 1/4 tsp garlic powder
- Optional: 1/4 tsp onion powder
- Salt and pepper, to taste
For Wrapping and Frying:
- 12 eggroll wrappers
- Vegetable oil, for frying
For Serving:
- Ranch dressing or spicy dipping sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 10 minutes to fry, making a total of about 30 minutes from start to finish. It’s quick and easy—and worth every minute, trust me!
Step-by-Step Instructions:
1. Mix the Filling:
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, and chopped bacon. If using, add the garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well combined and creamy.
2. Prepare the Eggrolls:
Lay one eggroll wrapper flat on a clean surface, making sure a corner is pointing toward you (this should look like a diamond). Spoon about 2 tablespoons of the cheese mixture near the corner closest to you.
3. Roll It Up:
Start by folding the corner over the filling to cover it. Then fold in the two side corners. Roll everything tightly towards the opposite corner, sealing the edge with a little water or a beaten egg for a good stick. Repeat this process with the remaining wrappers and filling.
4. Fry the Eggrolls:
Heat the vegetable oil in a deep skillet or fryer to around 350°F (175°C). Carefully add the eggrolls in batches to avoid overcrowding the pan. Fry them for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy all over.
5. Drain and Serve:
Use a slotted spoon to remove the golden eggrolls from the oil and place them on paper towels to drain any excess oil.
6. Enjoy with Sauce:
Serve these hot crispy bacon jalapeño popper eggrolls warm with ranch dressing or your favorite spicy dipping sauce. They are perfect for snacking or as an appetizer!
Enjoy these deliciously crispy, cheesy, smoky, and spicy jalapeño popper eggrolls! Bon appétit!
Can I Use Different Ingredients for the Filling?
Absolutely! Feel free to get creative! You can substitute the bacon with cooked sausage or leave it out for a vegetarian option. Additionally, try using different cheeses like pepper jack for an extra kick or mozzarella for a milder taste.
How Can I Make These Eggrolls Ahead of Time?
You can prepare the filling and assemble the eggrolls ahead of time! Just cover them and refrigerate for up to 24 hours. When you’re ready to fry, make sure they come to room temperature before cooking to ensure even frying.
What’s the Best Way to Store Leftover Eggrolls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again!
Can I Bake Instead of Frying the Eggrolls?
Yes! To bake, preheat your oven to 400°F (200°C). Place the eggrolls on a baking sheet lined with parchment paper, spritz with cooking oil, and bake for about 15-20 minutes, turning halfway through until they’re golden brown and crispy.
