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Crispy bacon jalapeño popper eggrolls are a crowd-pleasing snack that never lasts long at family gatherings. Each bite gives you the creamy cheese and a touch of heat wrapped up in a crunchy shell. They come together so quickly that I make them for game nights and holiday parties every year everyone always asks for the recipe.
I still remember the first time I made these for a Super Bowl party and the plate was cleared before halftime. The jalapeño flavor always gets folks talking but the creamy bacon filling keeps them grabbing more.
Ingredients
- Cream cheese: This is your creamy base so choose a full-fat block for the richest flavor and let it come to room temperature for easy mixing
- Shredded cheddar cheese: Sharp cheddar melts best and adds a bold cheesy bite I like to shred my own from a block for freshness
- Bacon: Savory crunch and smoky flavor Use good quality thick-cut bacon and cook until just crisp so it crumbles well
- Fresh jalapeños: These give both heat and bright flavor Remove seeds if you want less spice and choose firm shiny peppers
- Eggroll wrappers: Look for these in the produce or refrigerated section at most grocery stores They should be pliable not dry
- Vegetable oil for frying: Use a neutral oil with a high smoke point Canola or peanut oil both work well
Step-by-Step Instructions
- Make the Filling:
- In a mixing bowl combine cream cheese and shredded cheddar until smooth and fully blended Add the crumbled bacon and chopped jalapeños stirring to incorporate evenly Taste and season with salt and pepper to your liking
- Prepare the Wrappers:
- Lay one eggroll wrapper on a clean flat surface With the wrapper positioned like a diamond spoon about two tablespoons of filling into the center Dip your finger in water and moisten all four edges of the wrapper
- Shape and Roll:
- Fold the bottom corner up and over the filling gently tucking it under Next fold in each side toward the middle to seal in the filling Roll tightly upward keeping the wrapper snug as you go to prevent leaks Press down to secure the top corner
- Heat the Oil:
- Pour vegetable oil into a deep skillet or fryer so it sits about two inches deep Warm over medium high heat and use a thermometer to check when it reaches 350 degrees Fahrenheit The right temperature ensures maximum crispness with minimum oil absorption
- Fry the Eggrolls:
- Gently lower each eggroll seam side down into the hot oil Work in batches so you do not crowd the pan Fry for two to three minutes per side until golden brown and crisp Use a slotted spoon to remove and let drain on a paper towel lined tray
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Sharp cheddar is my secret weapon here I love how it stands up to the bacon and jalapeño For me the laughter around the kitchen island as we rolled up these eggrolls together makes every batch even more special
Storage Tips
Store leftover cooked eggrolls in an airtight container in the fridge for up to three days To reheat use a toaster oven or oven to keep them crisp Microwaving is possible but they will lose some crunch For longer storage freeze unbaked assembled eggrolls on a tray then store in a freezer bag Reheat from frozen or fry straight from the freezer
Ingredient Substitutions
Swap in Monterey jack or pepper jack cheese for cheddar if you want a milder or spicier result If you prefer turkey bacon or a vegetarian option feel free to use that instead Chopped roasted red peppers can substitute for jalapeños if you are avoiding heat
Serving Suggestions
Serve these eggrolls hot with ranch dressing or your favorite creamy dip They also pair well with a cooling slaw Place them on a platter with toothpicks for easy sharing Garnish with more chopped jalapeño or a sprinkle of green onion if you want extra color
A Little History
Eggrolls have roots in Chinese American cuisine but this version gets its twist from the classic jalapeño popper popular in American bar food culture Combining these two favorites is an example of beloved fusion food and makes for one unforgettable appetizer
Recipe FAQs
- → How spicy are these eggrolls?
The heat level depends on the amount of jalapeños used and whether seeds are removed. Removing seeds makes them milder, while adding more jalapeños increases the kick.
- → Can I bake instead of fry them?
Yes, bake at 400°F (200°C) on a parchment-lined tray for 15-20 minutes, turning halfway for even browning. They will be less crispy than fried, but still tasty.
- → Can I make them ahead of time?
Yes, assemble the eggrolls and refrigerate up to one day before frying. For best texture, fry just before serving. Leftovers can be reheated in the oven.
- → What dipping sauces pair well?
Try ranch, sour cream, chipotle mayo, or a sweet chili sauce. These complement the smoky and spicy notes.
- → Are there vegetarian options?
For a meatless version, simply omit the bacon or substitute with sautéed mushrooms for added savory depth.