Bacon Jalapeno Popper Eggrolls (Printable)

Crispy eggrolls loaded with creamy cheese, smoky bacon, and spicy jalapeños, perfect for sharing.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cooked bacon, crumbled (about 6 slices)
04 - 3 fresh jalapeños, seeded and finely diced
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp black pepper
08 - 2 green onions, finely sliced

→ Assembly

09 - 12 eggroll wrappers
10 - 1 egg, beaten (for sealing)

→ Frying

11 - Vegetable oil, for deep frying

# How To Make:

01 - In a medium bowl, combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions. Mix until thoroughly combined.
02 - Lay an eggroll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of filling near the center.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly, brushing the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
05 - Fry eggrolls in batches (do not overcrowd), turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.

# Expert Tips:

01 -
  • That moment when someone takes a bite and their eyes go wide because the filling is so impossibly creamy
  • The bacon and jalapeño combination hits every flavor note — smoky, spicy, salty, rich
  • You can assemble them ahead and fry when guests arrive, making you look like a kitchen wizard
02 -
  • If oil seeps out during frying, your seal did not hold — press those egg folds tight and use plenty of egg wash
  • Letting the filling chill for 15 minutes makes it so much easier to work with and prevents messy leaks
03 -
  • Use kitchen shears to snip the cooked bacon into tiny pieces instead of crumbling it by hand
  • Double-seal by pressing the egg-washed flap with the back of a spoon for extra security

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