Description
These crispy, golden-brown Jalapeno Popper Bacon Egg Rolls feature a creamy filling of soft cream cheese, sharp cheddar, jalapeños, and smoky bacon wrapped in delicate egg roll wrappers and fried to perfection. Perfect for game day gatherings, party appetizers, or satisfying snacks, they deliver all the beloved flavors of a classic jalapeño popper in a convenient handheld form.
Ingredients
Scale
- 12 egg roll wrappers, thawed if frozen
- 250 g cream cheese, softened to room temperature
- 180 g shredded cheddar cheese, for a sharp, melty flavor
- 100 g seeded, diced jalapeños, adjust the amount based on your heat preference
- 8 bacon slices, cooked and crumbled
- 2 green onions, sliced for freshness
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg, beaten for sealing
- 1 litre neutral oil, for frying, such as vegetable or canola oil
- 80 g ranch dressing, optional for serving
Instructions
- Combine Cheeses: In a large bowl, mix together the softened cream cheese and shredded cheddar until smooth and well combined, about 1 minute.
- Add Seasonings and Mix-Ins: Fold in the diced jalapeños, crumbled bacon, sliced green onions, garlic powder, and onion powder, stirring until everything is evenly distributed, about 2 minutes.
- Taste and Adjust: Sample a small amount and adjust the seasoning or jalapeño quantity to your preference.
- Lay Out a Wrapper: Place one egg roll wrapper on a clean work surface in a diamond orientation, with one corner pointing toward you.
- Fill the Wrapper: Spoon about 2 tablespoons of the cream cheese mixture onto the center of the wrapper.
- Roll and Seal: Fold the bottom corner up over the filling, then fold in the left and right corners, creating an envelope shape; brush the top corner with beaten egg, then roll tightly to seal; repeat with remaining wrappers and filling.
- Heat the Oil: In a large, heavy-bottomed pot or deep skillet, heat the neutral oil to 350°F (175°C), about 5 minutes.
- Fry in Batches: Carefully place 3 to 4 egg rolls into the hot oil and fry until golden brown and crispy, approximately 3 to 4 minutes, turning once halfway through to ensure even cooking.
- Drain and Cool: Remove the cooked egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil; let cool for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes