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Jalapeno Popper Egg Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 40 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 egg rolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Jalapeno Popper Egg Rolls are a crispy, spicy appetizer featuring a creamy blend of cream cheese, cheddar, jalapeños, and bacon wrapped in a crunchy egg roll wrapper and fried to golden perfection. Perfect for parties or game day, they combine rich flavors and a satisfying crunch, served with optional ranch or chipotle mayo dipping sauce.

Ingredients

Filling

  • 6 jalapeños, seeded and finely chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Assembly

  • 8 egg roll wrappers
  • Vegetable oil for frying

Serving

  • Ranch or chipotle mayo for dipping (optional)

Instructions

  1. Prepare the filling: In a medium bowl, thoroughly mix together the softened cream cheese, shredded cheddar cheese, finely chopped jalapeños, crumbled bacon, garlic powder, and salt until all ingredients are evenly combined.
  2. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface in a diamond shape with a corner facing you. Place approximately 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right sides tightly, and roll upwards to encase the filling completely. Seal the top corner edge with a small amount of water to close. Repeat this assembly process with the remaining wrappers and filling.
  3. Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat over medium heat until it reaches 350°F (175°C), using a thermometer to ensure accurate temperature.
  4. Fry the egg rolls: Carefully place the egg rolls in the hot oil in batches, avoiding overcrowding. Fry them, turning occasionally with tongs, until all sides are golden brown and crispy, approximately 3 to 4 minutes per batch.
  5. Drain and serve: Remove the fried egg rolls with a slotted spoon and drain on paper towels to absorb excess oil. Serve warm with ranch or chipotle mayo for dipping if desired.

Notes

  • For a lighter cooking option, bake the egg rolls at 400°F (200°C) for 18–20 minutes, flipping halfway through for even crispness.
  • To increase the heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the filling mixture.
  • To make this recipe vegetarian, omit the bacon or substitute with a plant-based bacon alternative.

Find it online: https://slsrecipes.com/jalapeno-popper-egg-rolls-recipe/