The first time I made these Bacon Jalapeño Popper Eggrolls, my kitchen smelled like a backyard barbecue crossed with a diner.
They’re salty, creamy, crunchy, and have a little kick—everything you want in a party snack or game-day appetizer.
This recipe is fast to assemble, scales easily, and makes leftover bacon feel like purpose-built magic.
If you like bold, comforting bites, these eggrolls deliver every time, and they pair beautifully with weekend brunch favorites like bacon potato frittata.
Why You’ll Love This Recipe
- Crispy exterior with a gooey, savory center that stays hot after frying.
- Fast assembly using store-bought eggroll wrappers—no dough to fuss with.
- Customizable heat level by adjusting the jalapeños or swapping in milder peppers.
- Great for parties, finger-food platters, and meal prep; they reheat well.
The texture contrast is the real showstopper. The wrappers fry up ultra-crisp and fragile, shattering with a satisfying crunch that gives way to a molten, creamy interior. The cream cheese tames the heat from the jalapeños and binds the filling, while shredded cheddar adds a sharper, stringy pull. Bacon brings a smoky chew and salty depth that keeps each bite interesting.
"Absolutely addictive — my guests couldn’t stop passing the plate. Perfect party food!" — 5 stars, reader review
Key Ingredients
Cream cheese
Cream cheese is the binder and cooling agent here. Full-fat cream cheese gives the best mouthfeel and holds its shape when mixed with the hot oil’s residual heat. If you want a lighter option, use Neufchâtel, but expect a slightly less silky center.
Shredded cheese (cheddar or mozzarella)
Choose sharp cheddar for bold, tangy flavor and stringy melt, or mozzarella for a milder, gooey pull. Pre-shredded cheese contains anti-caking agents that can affect melting, so shred a block fresh if you can for creamier results.
Cooked bacon, chopped
Crispy, well-drained bacon adds texture and smoke. Thick-cut bacon gives meatier bites; thin strips crisp faster. Save a little bacon grease for other uses—never waste that flavor.
Fresh jalapeños, diced
Fresh jalapeños lend bright, vegetal heat. Removing seeds and membranes tames the spice; leave them in for full kick. For a different profile, try poblano for milder, earthy heat or serrano for more intensity.
Full ingredients list:
- Eggroll wrappers
- Cream cheese
- Shredded cheese (cheddar or mozzarella)
- Cooked bacon, chopped
- Fresh jalapeños, diced
- Ranch dressing (for dipping)
- Oil for frying
Also consider that using a neutral high-smoke-point oil like peanut or canola helps the wrappers brown evenly without flavor interference. For an extra layer of flavor, a small pinch of smoked paprika or garlic powder in the mix complements the bacon without overwhelming the jalapeño.
Step-by-Step Instructions
Step 1: Make the filling
In a mixing bowl, combine softened cream cheese, shredded cheese, chopped cooked bacon, and diced jalapeños. Stir until everything is evenly distributed and the mixture is smooth with visible pockets of bacon and jalapeño.
Pro Tip: Use cream cheese at room temperature for effortless mixing; it will blend smoothly and yield a silkier filling. You’ll know it’s ready when the mixture forms a cohesive mass that holds together on a spoon.
Step 2: Assemble the eggrolls
Lay an eggroll wrapper on a flat surface with one corner facing you. Place a spoonful of the mixture in the center, leaving a half-inch border on each edge to allow for sealing. Fold the bottom corner over the filling, fold in the two side corners, and roll tightly toward the top corner.
Pro Tip: Keep a small bowl of water nearby to wet the edges — a light dab creates a strong seal. Visual cue: the wrapper should look taut, not bulging; a snug roll prevents leaks during frying.
Step 3: Seal and rest
Press the edges gently to ensure a good seal and place each wrapped eggroll seam-side down on a tray. If you’re making many, cover loosely with a damp towel to prevent the wrappers from drying out.
Pro Tip: If any wrapper tears, patch it with a small strip from another wrapper or fold the tear under on the seam side. The seam-side-down rest is crucial — it prevents unrolling and keeps the shape perfect.
Step 4: Heat the oil
Heat oil in a deep fryer or a wide, heavy pan to 350°F (175°C). Use enough oil to submerge half to two-thirds of the eggroll; they’ll brown more evenly when they can float a little. If you don’t have a thermometer, test with a small corner of wrapper — it should sizzle steadily and brown in under 30 seconds.
Pro Tip: Maintain consistent temperature by frying in small batches. If the oil temperature drops, eggrolls absorb more oil and become greasy; if it’s too hot, they brown too fast and may not heat through.
Step 5: Fry until golden
Carefully add eggrolls to the hot oil in batches so they have space. Fry them, turning gently so all sides get golden, about 3–4 minutes per side depending on size. Remove when the exterior is deep golden and crisp.
Pro Tip: Use a slotted spoon or spider to turn and retrieve eggrolls safely. Visual cue: when the cheese melts inside, the wrapper will show tiny pinprick bubbles and a uniform deep-gold color.
Step 6: Drain and serve
Transfer fried eggrolls to a paper towel-lined tray to drain excess oil. Let them rest for a minute to firm up so the filling doesn’t ooze out when bitten. Serve hot with ranch dressing or your favorite dipping sauce.
Pro Tip: These are best eaten immediately; however, a short five-minute rest lets the filling set slightly and improves handling. For a party, arrange on a warmed platter so they stay crisp longer.
Expert Tips for Success
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Temperature control matters: Keep oil at a steady 350°F (175°C). Use a thermometer and adjust the burner to maintain the heat when you add batches. If the temp drops below 325°F, wrappers will absorb oil and become soggy.
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Use room-temperature cream cheese: Cold cream cheese creates lumps and requires over-mixing. Let it sit 20–30 minutes, then whisk to a spreadable consistency for a uniform filling that melts predictably.
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Cut jalapeños uniformly: Small, even dice distribute heat evenly and prevent one-bite explosions of spice. If you want mild eggrolls, remove seeds and ribs; for controlled heat, mix half seeded and half unseeded jalapeños.
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Freshly shred your cheese: Pre-shredded bags often include anti-caking agents that inhibit melt. Shred from a block for the best stretch and creaminess in the filling.
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Avoid overfilling wrappers: Too much filling causes tearing or leaking. Aim for about a tablespoon to tablespoon-and-a-half per wrapper, depending on size. If the wrapper bulges, it’s a sign to reduce filling next time.
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Fry in small batches: Crowding the fryer drops oil temperature and creates greasy, unevenly cooked rolls. Three to four eggrolls per batch in a standard skillet is usually perfect.
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Alternative cooking method: For lighter results, use an air fryer at 375°F for 8–10 minutes, turning halfway. Brush the wrappers lightly with oil for better crisping.
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Test one first: Make a single eggroll as a test to dial in your oil temperature and frying time before committing the whole batch. Adjust time if your rolls are smaller or larger than the recipe anticipates.
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Drain strategically: Place cooked eggrolls on a wire rack over a sheet pan rather than directly on paper towels for better airflow and sustained crispness.
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Safety first: Frying oil is hot and dangerous. Use long-handled tools, keep a lid nearby for flare-ups, and never leave the oil unattended.
To learn different stuffed-bread assembly techniques that help with sealing and shaping, see this handy guide to chicken bacon ranch stuffed bread which shares useful tips on compact rolling and crimping.
Also, for flavor inspiration and seasoning balance, I often reference recipes like bacon cheddar gnocchi soup to think about fat-to-acid contrasts that make bacon-forward dishes sing.
Storage & Freezing
Fridge storage: Cool eggrolls completely and place in an airtight container layered between parchment to prevent sticking. They last up to 3 days refrigerated. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
Freezer storage: Flash-freeze assembled but un-fried eggrolls on a baking sheet until solid, then transfer to a freezer bag or container. They keep for up to 3 months. Fry from frozen, adding an extra 1–2 minutes per side, or bake/air-fry until golden.
Reheating cooked eggrolls: For previously fried eggrolls, reheat in a 350–375°F oven for 10–12 minutes, flipping halfway. Use a wire rack over a pan so hot air circulates and keeps the wrapper crisp. Avoid microwaving unless you don’t care about crispness; microwaving makes wrappers chewy and limp.
Thawing tips: If you froze un-fried rolls, fry them directly from frozen for best texture. If you thaw first, pat dry before frying to avoid oil splatter from residual ice.
Variations & Substitutions
Chicken & jalapeño: Swap half the bacon with finely shredded rotisserie chicken for a meatier, more substantial filling. Add a teaspoon of ranch seasoning to tie the flavors together.
Veggie poppers: Omit bacon and add sautéed mushrooms and finely chopped roasted poblano for an umami-rich vegetarian version. Use smoked paprika to mimic the smoky bacon notes.
Cheese swaps: Use pepper jack for extra heat, or a smokier gouda for depth. For lower-fat versions, mix reduced-fat cream cheese with full-fat shredded cheese to preserve melt.
Healthier bake/air-fry option: Brush wrappers lightly with olive oil and bake at 400°F for 12–15 minutes, flipping once, or air-fry at 375°F for 8–10 minutes. The texture won’t be identical to deep frying but stays delicious.
For a bright contrasting salad on the side, try pairing them with a crisp bacon-forward salad like this brussels sprout kale apple salad with bacon to cut through the richness.
Frequently Asked Questions
What can I use instead of eggroll wrappers?
Wonton wrappers can work for smaller popper bites but will yield a much thinner, crispier shell that cooks faster. For a thicker bite, spring roll wrappers are larger but can be trickier to seal.
Can I bake these instead of frying?
Yes — baking or air-frying produces a lighter result. Brush the assembled rolls with oil and bake at 400°F for 12–15 minutes, flipping once. Expect a different texture: crisp but less uniformly golden than deep frying.
How spicy are these and can I make them milder?
Spice level depends on the jalapeños and whether you include seeds. Removing seeds and white ribs will reduce heat significantly. You can also substitute with milder peppers like poblanos or use pickled jalapeños for a tangy, controlled heat.
How do I prevent the filling from leaking out?
Don’t overfill and make sure the wrapper seals are moistened and pressed firmly. Fry seam-side down for the first 30–60 seconds to set the seal before turning. A tight roll and proper sealing are the most common solutions.
Can I make these ahead for a party?
Yes. Assemble and refrigerate up to 24 hours before frying, or freeze un-fried rolls and fry from frozen on the day of the party. Keeping assembled rolls chilled helps maintain shape during frying.
Final Thoughts
These Bacon Jalapeño Popper Eggrolls hit the trifecta: craveable flavor, dramatic texture, and simple assembly.
If you tried this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more inspiration and similar crowd-pleasing snacks, check these recipes and resources:
Bacon Jalapeno Popper Egg Rolls – Cooks Well With Others is a great reference for alternate folding techniques.
For a slightly different take on flavors and assembly, see Jalapeno Popper Egg Rolls – I Am Homesteader.
If you want more plating and party ideas, try Jalapeno Popper Egg Rolls – Kenna’s Cooks.
Bacon Jalapeño Popper Eggrolls
Ingredients
For the filling
- 8 oz Cream cheese, softened Use full-fat cream cheese for best results.
- 1 cup Shredded cheese (cheddar or mozzarella) Use sharp cheddar for tangy flavor.
- 6 slice Cooked bacon, chopped Thick-cut bacon gives meatier bites.
- 2 medium Fresh jalapeños, diced Remove seeds for milder heat.
For assembly and frying
- 12 piece Eggroll wrappers
- Ranch dressing to taste For dipping
- as needed Oil for frying Use a neutral high-smoke-point oil.
Instructions
Make the filling
- In a mixing bowl, combine softened cream cheese, shredded cheese, chopped cooked bacon, and diced jalapeños. Stir until evenly distributed.
- Use room-temperature cream cheese for easier mixing.
Assemble the eggrolls
- Lay an eggroll wrapper on a flat surface with one corner facing you. Place a spoonful of the mixture in the center, leaving a half-inch border.
- Fold the bottom corner over the filling, fold in the two side corners, and roll tightly.
Seal and rest
- Press the edges gently to seal and place each wrapped eggroll seam-side down on a tray. Cover loosely with a damp towel.
Heat the oil
- Heat oil in a deep fryer or a pan to 350°F (175°C).
- Test with a small corner of wrapper to check the oil temperature.
Fry until golden
- Carefully add eggrolls to the hot oil in batches. Fry for 3–4 minutes per side until golden.
Drain and serve
- Transfer fried eggrolls to a paper towel-lined tray to drain excess oil. Serve hot with ranch dressing.
