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This bacon jalapeño popper eggroll recipe transforms the classic appetizer into a crispy, handheld treat that disappears within minutes at any gathering. The combination of creamy cheese, spicy jalapeños, and savory bacon wrapped in a crunchy eggroll shell creates an irresistible flavor explosion that bridges American and Asian cuisine.
I first made these for a Super Bowl party three years ago, and they've become my signature appetizer. My brother-in-law, who claims to dislike spicy food, ate seven of them before asking what was in them! Now I always make a double batch when he visits.
Ingredients
- Eggroll wrappers: Found in the refrigerated section near produce, these thin sheets create the perfect crispy exterior
- Cream cheese: Provides the creamy base that holds everything together and mellows the heat
- Shredded cheddar cheese: Adds sharp flavor and wonderful stretchy texture when melted
- Bacon: Use thick-cut for more pronounced flavor and texture contrast
- Jalapeño peppers: The star ingredient that brings a bright heat, remove seeds for milder flavor
- Green onion: Adds fresh, mild onion flavor without overpowering the other ingredients
- Garlic powder: Offers convenience while providing essential savory notes
- Vegetable oil: Choose one with a high smoke point like canola or peanut oil
Step-by-Step Instructions
- Prepare the filling:
- Combine softened cream cheese, shredded cheddar, crumbled bacon, chopped jalapeños, green onion, garlic powder, salt, and pepper in a mixing bowl. Ensure your cream cheese is truly softened to room temperature for easy mixing without lumps. Stir thoroughly until every ingredient is evenly distributed throughout the mixture. The filling should be cohesive but still have visible bits of bacon and jalapeño for texture and visual appeal.
- Wrap the eggrolls:
- Position one eggroll wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Place about 2 tablespoons of filling in a line across the center, leaving at least an inch of wrapper on each side. Avoid overfilling or your eggrolls may burst during frying. Fold the bottom corner up over the filling, then fold both side corners toward the center, creating an envelope shape. Roll tightly upward, using your fingertips to keep the filling compact. Dab water along the final corner and seal completely.
- Fry to golden perfection:
- Heat oil to exactly 350°F in a deep pot or fryer. Too hot and the wrappers will burn before the filling heats through, too cool and they'll absorb excess oil. Working in small batches of 3-4 eggrolls, carefully lower them into the hot oil seam-side down to prevent unraveling. Fry for 3-4 minutes, gently turning occasionally with a slotted spoon, until all sides reach a deep golden brown. The sizzling should be steady but not violent, adjust heat as needed.
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The jalapeños are truly the heart of this recipe. When I was growing up, my grandmother would make jalapeño poppers every Sunday during football season. She taught me to wear gloves when handling the peppers after I once rubbed my eye and experienced what she called "the pepper punishment." These eggrolls are my tribute to her tradition, with my own crispy twist.
Make-Ahead Options
These eggrolls are perfect for preparing in advance. You can assemble them completely, place them on a parchment-lined baking sheet with space between each roll, then freeze until solid. Once frozen, transfer to a freezer bag where they'll keep for up to three months. When ready to serve, fry them directly from frozen, adding just 1-2 minutes to the cooking time. This makes them ideal for unexpected guests or planned gatherings where you want to minimize day-of preparation.
Dipping Sauce Suggestions
While these eggrolls are flavorful enough to enjoy on their own, a good dipping sauce elevates them to extraordinary. Ranch dressing provides cooling relief from the jalapeño heat and complements the bacon perfectly. For something more creative, try mixing sour cream with lime zest and a touch of honey for a sweet-tangy experience. Another favorite combination is equal parts mayo and sriracha with a splash of lime juice for those who enjoy an extra kick of heat that doesn't overwhelm the flavors inside the eggroll.
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Spice Level Customization
The beauty of this recipe lies in how easily you can adjust the heat level. For mild eggrolls that everyone can enjoy, remove all seeds and membranes from the jalapeños and consider substituting half the jalapeños with green bell pepper. For medium heat, leave a few seeds in or use one regular and one hot variety. For those who truly love spice, leave most seeds intact and consider adding a dash of cayenne to the filling. Remember that the cream cheese significantly tempers the heat, so even spice-cautious guests might be surprised by how manageable these are.
Frequently Asked Questions
- → Can I bake these eggrolls instead of frying them?
Yes! For a healthier option, you can bake the eggrolls at 375°F (190°C) for about 15-20 minutes, turning halfway through, until golden brown and crispy. Brush them lightly with oil before baking for better browning.
- → How spicy are these eggrolls?
The heat level is moderate since the jalapeño seeds are removed. For milder eggrolls, reduce the amount of jalapeño. For extra spicy, leave some seeds in or add a dash of hot sauce to the filling.
- → Can I make these ahead of time?
Yes! You can prepare the eggrolls up to the rolling stage and refrigerate them (uncooked) for up to 24 hours. Separate layers with parchment paper and wrap tightly. Fry them just before serving for the best texture.
- → What dipping sauces work well with these eggrolls?
Ranch dressing, sour cream, avocado crema, or sweet chili sauce all pair wonderfully with these eggrolls. For something different, try a sriracha mayo or honey mustard dip.
- → Can I substitute the bacon for another protein?
Absolutely! Cooked and crumbled sausage, shredded chicken, or even chorizo make excellent substitutions. For a vegetarian version, try using smoked tempeh crumbles or simply omit the meat entirely.
- → How do I store and reheat leftovers?
Store cooled leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes or in an air fryer for 3-4 minutes to restore their crispness. Avoid microwave reheating as it makes them soggy.