Crunchy, creamy, and delightfully spicy, these Jalapeno Popper Egg Rolls are the ultimate crowd-pleaser for any occasion. Imagine biting into a golden, crispy shell filled with a luscious blend of melted cheddar, smooth cream cheese, smoky bacon, and a kick of fresh jalapeno that awakens your taste buds.
Perfect for snacking, parties, or game days, these egg rolls elevate a classic jalapeno popper into a fun and sharable finger food that everyone will love.
- The perfect combination of creamy cheese, smoky bacon, and spicy jalapenos wrapped in a crispy egg roll shell.
- Quick and easy to prepare in under 30 minutes, suitable for frying, air frying, or baking.
- Versatile appetizer that pairs beautifully with flavorful dips like ranch dressing.
Ingredients
- Cream Cheese: 8 ounces, softened to ensure smooth mixing and a creamy filling texture.
- Sharp Cheddar Cheese: 1 cup shredded (113 g) for a rich, tangy flavor and melty consistency.
- Thick-Cut Bacon: 8 cooked strips, crumbled to add smoky, savory bites throughout the filling.
- Jalapeno Peppers: 4 large, seeded and finely diced to provide a fresh, spicy kick without overwhelming heat.
- Garlic Powder: 1 teaspoon to infuse subtle savory depth and enhance all other flavors.
- Egg Roll Wrappers: 10 sheets, crisp and sturdy for securely wrapping the filling.
- Vegetable or Canola Oil: For frying, providing a neutral flavor and high smoke point for perfect crispiness.
- Ranch Dressing: For dipping, offering a cool contrast to the spicy and creamy filling.
Instructions
- Mix the Filling
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In a large bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, diced jalapenos, and garlic powder. Mix thoroughly until evenly blended to ensure every bite has a perfect balance of flavors.
- Portion the Filling onto Wrappers
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Working one egg roll wrapper at a time, place about 1/3 cup of the jalapeno mixture in the center. This precise amount helps avoid overfilling, making rolling easier and preventing leaks during cooking.
- Roll and Seal the Egg Rolls
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Lightly moisten the edges of each wrapper with water to act as adhesive. Fold the bottom corner over the filling, then fold in both side corners tightly. Roll upwards firmly until fully sealed, creating a neat, compact egg roll ready for frying or baking.
- Heat the Oil for Frying
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In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F (175°C). Proper oil temperature ensures even cooking and crisps the wrappers without absorbing excess oil.
- Fry the Egg Rolls Until Golden
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Carefully add 2-3 egg rolls at a time to avoid overcrowding. Fry each side for 2-3 minutes or until a deep golden brown. Remove and drain on paper towels to remove excess oil before serving.
- Serve Hot with Dipping Sauce
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Arrange the crispy egg rolls on a platter and serve immediately with ranch dressing or your favorite dip. The contrast of hot, crunchy rolls and cool, creamy dip enhances every bite.
- Oil temperature is crucial for frying; maintain 350°F to avoid greasy or undercooked rolls.
- Jalapenos can be adjusted for spice preference; removing seeds reduces heat.
- Egg roll wrappers dry out quickly, so keep unused wrappers covered with a damp towel.
Storage Tips
Store cooled, leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to retain crispiness rather than microwaving.
Serving Suggestions
Serve these Jalapeno Popper Egg Rolls alongside fresh garden salads or crispy French fries for a satisfying party spread. They also pair wonderfully with cold beer or sparkling beverages for casual entertaining.
- For an even crispier texture, double-fry the egg rolls by frying once until pale golden, resting for a few minutes, then frying again until deep golden brown.
- Substitute pepper jack cheese for cheddar for an extra spicy, creamy filling.
- Use a thermometer to monitor oil temperature consistently for perfect frying results.
FAQs
- Can I make these egg rolls ahead of time?
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Yes, you can assemble the egg rolls and refrigerate them for up to 24 hours before frying or baking. Keep them covered tightly to prevent drying out.
- Is it possible to bake these instead of frying?
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Absolutely! Bake in a 375°F oven for 15-20 minutes, spraying or brushing the tops with oil for even browning and crispness.
- Can I use frozen egg roll wrappers?
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Yes, just thaw them completely and keep them covered with a damp cloth to prevent drying before use.
- How spicy are these jalapeno popper egg rolls?
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The spice level is moderate since the jalapeno seeds are removed. Add seeds for more heat or reduce jalapenos for milder flavor.
- What are good alternatives for ranch dressing?
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Try sour cream, blue cheese dressing, or a cool avocado crema for dipping. Honey mustard also adds a nice sweet contrast.
- Can I air fry these egg rolls?
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Yes! Preheat air fryer to 400°F, spray egg rolls with cooking spray, and air fry for 3-4 minutes per side until golden and crispy.
- How do I prevent the egg rolls from bursting while frying?
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Ensure the filling is sealed tightly and the wrappers are not overfilled to avoid oil seeping inside and causing bursts.
Jalapeno Popper Egg Rolls
Equipment
- 1 deep fryer or deep pot for frying egg rolls
- 1 air fryer optional, for alternative cooking method
- 1 oven optional, for baking egg rolls
Ingredients
- 8 ounces cream cheese softened
- 1 cup 113 g sharp cheddar cheese, shredded
- 8 strips thick-cut bacon cooked and crumbled (about 1 cup)
- 4 large jalapeno peppers seeded and finely diced
- 1 teaspoon garlic powder
- 10 egg roll wrappers
- vegetable or canola oil for frying
- ranch dressing for dipping
Instructions
- In a large bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapenos, and garlic powder. Mix thoroughly.
- Place one egg roll wrapper on a clean surface and add about 1/3 cup of the jalapeno cheese mixture in the center.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the left and right corners toward the center, pressing lightly to seal.
- Roll the wrapper tightly to enclose the filling and seal the edges completely.
- Heat 2 to 3 inches of vegetable oil in a deep pot or fryer to 350°F.
- Fry the egg rolls in batches of 2-3 for about 2-3 minutes per side or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with ranch dressing for dipping.
Notes
- Air fryer option: cook at 400°F for 3-4 minutes per side, spray with cooking spray.
- Bake at 375°F for 15-20 minutes, spray or brush with oil.
- Store any leftovers in an airtight container and reheat for best texture.
