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Bacon jalapeno popper eggrolls

Bacon jalapeno popper eggrolls
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Crispy, spicy Bacon jalapeno popper eggrolls filled with creamy cheese and smoky bacon, perfect for game day snacks or party appetizers. Experience a bold flavor explosion with a perfectly balanced combination of smoky bacon, spicy jalapenos, sharp cheddar, and cream cheese all wrapped in a golden, crunchy eggroll wrapper. Quick and easy to prepare, these eggrolls can be customized for heat level, dietary preferences, and cooking method.

Ingredients

Scale

Main Ingredients

  • 4–5 fresh jalapenos, finely diced (seeds removed for milder heat if desired)
  • 6 slices smoked bacon
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 8 eggroll wrappers
  • 2 green onions, chopped
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Oil for frying (vegetable or canola oil, about 2 inches deep)

Instructions

  1. Prepare the Filling: Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces. In a mixing bowl, combine softened cream cheese, shredded cheddar, finely diced jalapenos (seeds removed if preferred), chopped green onions, garlic powder, salt, and pepper. Stir in the chopped bacon until the mixture is evenly combined.
  2. Assemble the Eggrolls: Place an eggroll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold both side corners inward and roll tightly toward the top corner. Seal the edge with a dab of water to secure.
  3. Fry Until Golden: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry eggrolls in small batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  4. Serve Warm: Allow eggrolls to cool slightly before serving to let the filling set and avoid burns. Garnish with chopped green onions, cilantro, smoked paprika, or a squeeze of lime as desired. Serve with dipping sauces like ranch, chipotle mayo, or sour cream.

Notes

  • Don’t overfill the eggrolls to prevent bursting during frying.
  • Pat diced jalapenos dry to avoid soggy wrappers.
  • Maintain oil temperature at 350°F using a thermometer for crispiness.
  • Seal wrappers properly with water or egg wash to prevent leaks.
  • Drain fried eggrolls thoroughly on paper towels to keep them crispy.
  • For a lighter option, bake eggrolls at 425°F for 15-20 minutes until golden.
  • Filling can be prepared up to 2 days in advance and refrigerated.
  • Freeze uncooked eggrolls on a tray then transfer to freezer bags; fry directly from frozen adding extra cook time.
  • Gluten-free versions can be made using gluten-free wrappers or rice paper.

Nutrition

Keywords: bacon jalapeno popper eggrolls, game day appetizers, crispy eggrolls, spicy snacks, party finger foods, jalapeno popper recipe

Find it online: https://recipesemilly.com/bacon-jalapeno-popper-eggrolls/