Bacon Jalapeño Popper Eggrolls (Print Version)
# Ingredients:
→ Bacon Jalapeño Popper Eggrolls
01 -
8 ounces cream cheese, softened
02 -
1 cup shredded cheddar cheese
03 -
6 slices bacon, cooked and crumbled
04 -
4-5 fresh jalapeños, finely chopped (seeds removed for less heat)
05 -
15 eggroll wrappers
06 -
Vegetable oil, for frying (or cooking spray, for baking)
07 -
1 tablespoon garlic powder (optional)
08 -
1 tablespoon onion powder (optional)
09 -
Salt and pepper, to taste
10 -
Small bowl of water, for sealing wrappers
→ Optional Dipping Sauces
11 -
Ranch dressing
12 -
Spicy mayo
13 -
Salsa
14 -
Sour cream
# Instructions:
01 -
In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapeños. If you like extra flavor, add garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated, creating a smooth, creamy filling.
02 -
Lay an eggroll wrapper flat on a clean surface with one corner pointing toward you, like a diamond shape. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll the wrapper tightly toward the top corner. Use a small amount of water to seal the top corner, ensuring the eggroll stays closed during cooking. Repeat with the remaining wrappers and filling.
03 -
To Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the eggrolls in batches for 3-4 minutes or until golden brown and crispy. Use tongs or a slotted spoon to remove the eggrolls from the oil, and place them on a paper towel-lined plate to drain excess oil. To Bake: Preheat your oven to 400°F (200°C). Place the assembled eggrolls on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake for 12-15 minutes, turning halfway through, until the eggrolls are golden brown and crispy.
04 -
Serve the Bacon Jalapeño Popper Eggrolls hot with your choice of dipping sauces. Ranch dressing, spicy mayo, salsa, or sour cream all make excellent accompaniments. Enjoy the perfect blend of spicy, creamy, and crunchy flavors in every bite!
# Notes:
01 -
Making Ahead: Assemble the eggrolls and store uncooked in the refrigerator for up to 24 hours. Cover them with plastic wrap until ready to cook.
02 -
Freezing: For long-term storage, freeze uncooked eggrolls on a baking sheet until solid, then transfer to a freezer-safe container. Fry or bake from frozen, adding a few extra minutes to cooking time.
03 -
Baking vs. Frying: Frying yields the crispiest result, while baking is a lighter alternative. To enhance crispiness when baking, brush or spray the eggrolls lightly with oil.
04 -
Customizing the Heat: Adjust spice levels by adding more or fewer jalapeños, or substitute with hotter peppers such as serrano or habanero for extra heat.