Bacon Jalapeño Popper Eggrolls
Crispy on the outside and creamy on the inside, these Bacon Jalapeño Popper Eggrolls are a perfect party snack that combines smoky bacon, creamy cheese, and a kick of jalapeño.
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.
Notes
Best eaten immediately; can be stored in the fridge for up to 3 days or frozen for 3 months.