Jalapeno Popper Egg Rolls Recipe

Introduction

Jalapeno Popper Egg Rolls combine the spicy kick of jalapenos with creamy cheese and crispy bacon, all wrapped in a crunchy egg roll wrapper. This appetizer is perfect for parties or a flavorful snack anytime you crave something savory and satisfying.

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

1. Step 1: In a large bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapenos, and garlic powder. Mix well until all ingredients are evenly incorporated.
2. Step 2: Lay one egg roll wrapper flat and place about ⅓ cup of the jalapeno mixture in the center.
3. Step 3: Lightly wet 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 gently to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.
4. Step 4: Heat 2-3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
5. Step 5: Carefully place 2-3 egg rolls at a time into the hot oil. Fry each side for about 2-3 minutes or until golden brown and crispy.
6. Step 6: Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate to remove excess oil. Ensure the oil returns to 350°F before frying the next batch.
7. Step 7: Serve the egg rolls hot with ranch dressing for dipping.

Tips & Variations

• Wear gloves while handling jalapenos to avoid irritation from the oils.
• For a milder version, reduce the number of jalapenos or leave the seeds in for less heat.
• Try substituting sharp cheddar with pepper jack cheese for extra spice.
• Use turkey bacon or omit bacon for a lighter option.
• If you don’t have a deep fryer, you can shallow fry the egg rolls in a skillet with enough oil to come halfway up the sides.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 10 minutes or until crispy again. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, you can bake the egg rolls for a healthier alternative. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through until golden and crispy.

How spicy are these egg rolls?

They have a moderate level of heat from the jalapenos, which can be adjusted by removing seeds or reducing the number of peppers. The creamy cheese helps balance the spice.

Jalapeno Popper Egg Rolls Recipe

Print Recipe

★★★★★

5 from 98 reviews

These Jalapeno Popper Egg Rolls offer a crispy, golden exterior filled with a creamy, spicy blend of cream cheese, sharp cheddar, bacon, and finely diced jalapenos. Perfect as a flavorful appetizer or snack, they are delicious when fried to perfection and served warm with a side of ranch dressing for dipping.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 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

Other

• 10 egg roll wrappers
• Vegetable or canola oil, for frying (about 2-3 inches in a deep pot)
• Ranch dressing, for dipping

Instructions

1. Mix filling. In a large bowl, combine the softened cream cheese, shredded sharp cheddar, crumbled bacon, finely diced jalapenos, and garlic powder. Mix thoroughly until all ingredients are evenly distributed.
2. Add filling to each wrapper. Working with one egg roll wrapper at a time, place approximately ⅓ cup of the jalapeno cheese mixture in the center of the wrapper.
3. Roll filling in wrapper. Lightly wet the edges of the wrapper with water to help seal. Fold the bottom corner up to cover the filling, then fold in the right and left corners toward the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.
4. Heat oil. In a deep pot or fryer, pour vegetable or canola oil to a depth of 2-3 inches and heat it to 350°F (175°C). Maintain this temperature during frying.
5. Fry egg rolls. Carefully place 2-3 egg rolls at a time into the hot oil. Fry for about 2-3 minutes per side or until they turn golden brown and crispy.
6. Drain excess oil. Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to absorb any excess oil. Ensure the oil returns to 350°F before frying the next batch.
7. Serve hot. Serve the jalapeno popper egg rolls immediately while hot, accompanied by ranch dressing for dipping.

Notes

• Adjust the amount of jalapenos according to your preferred spice level.
• Make sure to seal the egg rolls tightly to prevent filling from leaking during frying.
• You can prepare these ahead and freeze them before frying; just increase frying time slightly when cooking from frozen.
• Use a thermometer to maintain oil temperature for consistent frying results and to prevent soggy egg rolls.
• Substitute ranch dressing with blue cheese dressing or your favorite dip for variety.

Keywords: jalapeno popper egg rolls, spicy appetizer, bacon cheese egg rolls, fried egg rolls, ranch dipping sauce