Description
These Crispy Bacon Jalapeno Popper Eggrolls combine the classic spicy and creamy flavors of jalapeno poppers with a crunchy eggroll wrapper. Filled with cream cheese, cheddar, bacon, and green onions, then deep-fried to golden perfection, these eggrolls are perfect as a decadent appetizer or snack served with ranch dressing for dipping.
Ingredients
Scale
Filling
- 12 large jalapeños, fresh and vibrant
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (can substitute with pepper jack)
- 1/2 cup bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1/2 tsp black pepper, adjust to taste
Assembly and Frying
- 1 package (12 count) egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying
- Ranch dressing, for serving
Instructions
- Prepare the Jalapeños: Carefully halve the jalapeños lengthwise and remove the seeds and membranes to reduce the heat. Rinse if desired, then pat dry with paper towels.
- Mix the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and black pepper. Stir well until all ingredients are evenly incorporated.
- Stuff the Jalapeños: Spoon the cheese and bacon mixture evenly into each jalapeno half, filling them generously.
- Wrap with Eggroll Wrappers: Lay an egg roll wrapper on a clean surface in a diamond orientation. Place one stuffed jalapeño in the center. Fold the bottom corner over the jalapeño, then fold in the sides tightly. Roll upward, sealing the edge with the beaten egg to ensure the wrapper stays closed during frying. Repeat with all jalapeños.
- Heat the Oil: In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the eggrolls for even cooking.
- Fry the Eggrolls: Carefully place the wrapped jalapeños in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes per batch, turning occasionally, until the wrappers are golden brown and crispy.
- Drain and Serve: Remove the eggrolls with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with ranch dressing for dipping.
Notes
- For less heat, remove all seeds and membranes from jalapeños, or substitute with poblano peppers.
- Use pepper jack cheese for a spicier filling variation.
- Ensure cream cheese is softened for easy mixing and smooth filling.
- Maintain oil temperature between batches to achieve perfectly crispy wrappers.
- These eggrolls are best served immediately for maximum crispiness.
