Bacon Jalapeno Popper Eggrolls

The first time I made these for a Super Bowl party, my brother stood by the fryer the entire time, sneaking them fresh out of the oil. Now he requests them for every gathering, and I've learned to double the batch because they vanish within minutes.

Last summer, I made these for a backyard barbecue and watched three teenagers debate who discovered them first. By the time the burgers came off the grill, every single eggroll had disappeared.

Ingredients

• Cream cheese: Let it sit at room temperature for about 30 minutes so it blends smoothly into the filling without any lumps
• Cheddar cheese: Sharp cheddar gives you the best flavor punch, but medium works if you prefer something milder
• Cooked bacon: Cook it until it's extra crispy so it maintains texture even after being folded into the creamy filling
• Fresh jalapeños: Remove the seeds and membranes for less heat, or keep some seeds if your crowd loves spice
• Garlic and onion powder: These build a savory base that makes every bite crave-worthy
• Eggroll wrappers: Keep them covered with a damp cloth while you work so they don't dry out and crack
• Beaten egg: This creates the perfect seal so your filling stays tucked inside during frying
• Vegetable oil: You need enough to submerge the eggrolls completely for even golden browning

Instructions

Mix the filling:

Beat the softened cream cheese until smooth, then fold in the cheddar, crumbled bacon, diced jalapeños, spices, and sliced green onions until everything is evenly distributed

Roll the eggrolls:

Place about 2 tablespoons of filling in the center of each wrapper, fold the bottom corner up, tuck in the sides, and roll tightly, sealing the final flap with beaten egg

Heat the oil:

Pour about 2 inches of vegetable oil into a deep pot and bring it to 350°F, testing with a thermometer or by dropping in a small piece of wrapper that should immediately sizzle

Fry until golden:

Cook the eggrolls in batches of 4 or 5, turning them occasionally with tongs, until they're evenly browned and crispy, about 3 to 4 minutes each

Drain and serve:

Transfer the finished eggrolls to a paper towel-lined plate, let them cool for just a couple of minutes, and serve while still warm and crispy

Save

These have become my go-to contribution to potlucks because they travel so well and reheat beautifully in the oven if needed. Something about that crispy exterior with the creamy, spicy center makes people gather around the serving platter every single time.

Making Ahead

You can assemble the eggrolls up to 6 hours before frying and store them covered in the refrigerator. Place them on a parchment-lined baking sheet so they don't stick together.

Baked Version

For a lighter option, brush the assembled eggrolls with oil and bake at 400°F for 15 to 18 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious.

Serving Suggestions

Set out small bowls of ranch, blue cheese, or spicy mayo for dipping. You can also serve them alongside a fresh veggie tray to balance the rich, indulgent flavors.

• Cool the oil completely before disposing of it properly
• Keep finished eggrolls in a 200°F oven if frying a large batch
• Serve immediately for the crispiest texture

Save

There's something uniquely satisfying about biting through that shattering crust into the warm, cheesy, smoky center. These eggrolls have a way of making any gathering feel like a celebration.

Common Recipe Questions

→ Can I make these eggrolls ahead of time?

Yes, you can prepare the filling and assemble the eggrolls up to 24 hours in advance. Store them covered in the refrigerator until ready to fry. For best results, fry them fresh for maximum crispiness.

→ What's the best way to serve these?

Serve these eggrolls hot with your favorite dipping sauce. Ranch or blue cheese dressing work perfectly with the spicy, creamy filling. They're best enjoyed fresh from the fryer but remain delicious for several hours.

→ Can I bake these instead of frying?

Absolutely! For a lighter version, bake at 400°F (200°C) for 15-18 minutes. Brush lightly with oil before baking and turn halfway through for even browning. The texture will be less crispy than fried but still delicious.

→ How can I adjust the spiciness level?

For milder heat, remove all jalapeño seeds. For extra spiciness, leave some seeds in or add a pinch of cayenne pepper to the filling. Start with a small amount and adjust to your preference.

→ What's the best way to reheat leftovers?

Reheat in a 350°F (175°C) oven for 5-7 minutes until crispy, or use an air fryer at 350°F for 3-4 minutes. This helps restore the crisp exterior better than microwaving.