Bacon Jalapeno Popper Eggrolls are everything you love about classic jalapeno poppers wrapped in a crispy golden eggroll shell. Each bite is creamy, cheesy, smoky, and spicy all at once. These little rolls are crunchy on the outside and melty on the inside, making them the perfect party snack or game-day appetizer.
I first made these for a family get-together, and they disappeared faster than anything else on the table. The combination of crispy bacon, gooey cream cheese, and just the right kick of jalapeno heat makes them addictive. Once you try them, you’ll never go back to plain poppers again.
Why You’ll Love This Recipe
- Crispy, creamy, and spicy in every bite
- Easy to make ahead and fry or bake when ready
- Perfect appetizer for parties, holidays, or game day
- Customizable with extra cheese or heat
- Pairs perfectly with ranch, chipotle mayo, or sour cream dip
Ingredients You’ll Need
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 4 to 5 jalapenos, seeded and finely chopped
- 6 slices cooked bacon, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 12 to 14 eggroll wrappers
- Oil for frying (vegetable or canola)
Optional Dipping Sauces
- Ranch dressing
- Chipotle mayo
- Garlic aioli
- Sweet chili sauce
Step-by-Step Instructions
Step 1: Prepare the Filling
In a medium bowl, mix cream cheese, cheddar, mozzarella, chopped jalapenos, cooked bacon, garlic powder, salt, and pepper until well combined.
Step 2: Fill and Roll the Eggrolls
Lay one eggroll wrapper flat with a corner pointing toward you. Place about 2 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Brush a little water on the final edge to seal. Repeat until all wrappers are filled.
Step 3: Fry the Eggrolls
Heat oil in a deep skillet or pot to 350°F (175°C). Fry eggrolls in batches for about 2 to 3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Step 4: Serve
Serve hot with your favorite dipping sauce. Each bite will be creamy, smoky, and just spicy enough to keep you reaching for more.
Chef’s Tips for the Best Eggrolls
- Make sure the oil is hot enough before frying so they cook evenly.
- Do not overfill the wrappers or they may burst while frying.
- For extra crispiness, double fry for 1 minute after the first batch cools slightly.
- Chop jalapenos finely for even heat and flavor.
- Use thick-cut bacon for a smoky, meaty texture.
Baking or Air Fryer Option
- Baking: Brush each eggroll lightly with oil and bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway through until golden.
- Air Fryer: Spray lightly with oil and air fry at 380°F (190°C) for 10 to 12 minutes, turning once.
Variations and Substitutions
- Swap bacon for cooked sausage or shredded chicken.
- Add chopped green onions or diced bell peppers for extra flavor.
- Use pepper jack cheese for an extra spicy kick.
- Make it vegetarian by skipping bacon and adding corn or beans.
- Add a pinch of smoked paprika or cayenne for more depth.
Serving Suggestions
These bacon jalapeno popper eggrolls are perfect for any occasion.
- Serve with creamy ranch, chipotle mayo, or garlic aioli.
- Pair with sliders, wings, or nachos for a game-day spread.
- Add to a party platter with veggies and dips.
- Serve alongside a fresh salad for a fun appetizer-style dinner.
Common Mistakes to Avoid
- Overstuffing the eggrolls, which can cause them to leak.
- Using cold filling, which makes rolling difficult.
- Frying at too low a temperature, leading to greasy eggrolls.
- Not sealing edges properly before frying.
- Crowding the pan and lowering the oil temperature.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an air fryer or oven at 375°F (190°C) for 5 to 7 minutes to crisp back up.
- Freeze uncooked eggrolls in a single layer, then store in freezer bags for up to 2 months. Fry directly from frozen, adding an extra minute to cook time.
Nutrition Facts (per eggroll, approx.)
- Calories: 210
- Protein: 7 g
- Fat: 14 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 310 mg
Crispy, Creamy, and Totally Addictive
Bacon Jalapeno Popper Eggrolls take everything you love about the classic appetizer and make it even better. The crunchy shell, creamy filling, and smoky bacon create an unbeatable combination that is guaranteed to be the hit of any party.
Serve them with your favorite dipping sauce, watch them disappear, and get ready for everyone to ask for the recipe.
Bacon Jalapeno Popper Eggrolls
Equipment
- Mixing bowl
- Spatula or spoon for mixing filling
- Small bowl for sealing edges with water
- Tongs for handling eggrolls while frying
- deep skillet or pot for frying
- Paper towels for draining excess oil
Ingredients
- 8 oz cream cheese, softened (225 g)
- 1 cup shredded cheddar cheese (100 g)
- 0.5 cup shredded mozzarella cheese (50 g)
- 4–5 jalapeños, seeded and finely chopped
- 6 slices cooked bacon, chopped
- 0.5 tsp garlic powder
- salt and black pepper, to taste
- 12–14 eggroll wrappers
- vegetable or canola oil, for frying
Instructions
- In a medium bowl, mix cream cheese, cheddar, mozzarella, chopped jalapeños, cooked bacon, garlic powder, salt, and pepper until well combined.
- Lay one eggroll wrapper flat with a corner pointing toward you. Place about 2 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Brush a little water on the final edge to seal. Repeat until all wrappers are filled.
- Heat oil in a deep skillet or pot to 350°F (175°C). Fry eggrolls in batches for about 2 to 3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce. Each bite will be creamy, smoky, and just spicy enough to keep you reaching for more.
