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Bacon Jalapeño Popper Eggrolls

Crispy, golden eggrolls stuffed with creamy bacon and jalapeño popper filling. A spicy, savory appetizer perfect for any party.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 220

Ingredients
  

Filling
  • 4 slices bacon, cooked and crumbled
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 each jalapeños, deseeded and finely chopped
  • 1 tbsp green onions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt
  • to taste pepper
For the eggrolls
  • 10-12 pieces eggroll wrappers
  • 1 each egg, beaten for sealing the wrappers
  • to taste vegetable oil for frying

Equipment

  • Mixing bowls
  • Skillet or deep fryer
  • Pastry brush
  • Paper towels
  • Small bowl for egg wash

Method
 

  1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
  2. In a mixing bowl, combine the softened cream cheese, cheddar cheese, mozzarella cheese, chopped jalapeños, green onions, garlic powder, and onion powder. Add the crumbled bacon and mix well. Season with salt and pepper to taste.
  3. Lay an eggroll wrapper on a clean surface with one corner facing you. Spoon a tablespoon of the filling in the center of the wrapper.
  4. Fold the sides of the wrapper inward, then roll it up tightly, sealing the edge with a little beaten egg. Repeat with the remaining wrappers and filling.
  5. Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Carefully drop the eggrolls into the hot oil and fry for 3-4 minutes or until golden brown and crispy. Turn occasionally to ensure they cook evenly.
  6. Once fried, remove the eggrolls and place them on paper towels to drain any excess oil.
  7. Serve hot with a side of ranch dressing or blue cheese dip for dipping.

Notes

You can also bake these eggrolls by brushing them with oil and baking them at 400°F (200°C) for 15-20 minutes. Flip halfway through for a golden, crispy texture.