Bacon Jalapeño Popper Egg Rolls

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Crispy, creamy, cheesy, spicy—these egg rolls are everything you love about jalapeño poppers wrapped in a golden-crunchy shell!

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💬 Introduction: Game Day’s Favorite Appetizer—Upgraded

If jalapeño poppers and egg rolls had a baby, this would be it: Bacon Jalapeño Popper Egg Rolls. They’re crispy on the outside, creamy and spicy on the inside, and bursting with bacon and cheddar flavor in every bite.

These little flavor bombs are perfect for game days, parties, or anytime you need a snack that’s both comforting and a little bold. You can air fry, bake, or deep fry them—whatever fits your vibe.

🧀 Ingredients Breakdown

  • Cream Cheese – The rich, creamy base that gives these egg rolls that signature jalapeño popper texture.
  • Cooked Bacon – Adds smoky, salty crunch that balances the creaminess perfectly.
  • Diced Jalapeños – Fresh or pickled—your choice! Bring on the heat.
  • Shredded Cheddar Cheese – For extra cheesiness and gooey pull-apart moments.
  • Green Onions – Optional, but add great flavor and color.
  • Egg Roll Wrappers – The crispy shell that holds everything together.
  • Oil or Spray – For frying or brushing if baking/air frying.

👩‍🍳 How to Make Them

  1. Mix the Filling
    In a bowl, combine softened cream cheese, bacon, jalapeños, cheddar cheese, and green onions.
  2. Assemble the Egg Rolls
    Place a wrapper on a clean surface. Add 1–2 tablespoons of filling in the center. Fold like a burrito: bottom up, sides in, and roll tightly. Seal edges with water.
  3. Cook to Golden Perfection
  • Deep Fry at 350°F for 3–4 minutes until golden.
  • Air Fry at 375°F for 8–10 minutes, flipping halfway and spraying lightly with oil.
  • Bake at 400°F for 15–18 minutes, brushing with oil.
  1. Serve Hot
    Serve with ranch, chipotle mayo, or sour cream for dipping.

🕒 Time & Serving Info

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 10 egg rolls

📋 Recipe Card

Bacon Jalapeño Popper Egg Rolls

Ingredients:

  • 1 (8 oz) block cream cheese, softened
  • 6 strips cooked bacon, crumbled
  • 2 jalapeños, finely diced (seeds removed for less heat)
  • 1 cup shredded cheddar cheese
  • 2 green onions, finely chopped (optional)
  • 10 egg roll wrappers
  • Water for sealing
  • Oil for frying or spraying

Instructions:

  1. Mix cream cheese, bacon, jalapeños, cheddar, and green onions in a bowl.
  2. Place egg roll wrapper on surface; add 1–2 tbsp filling to the center.
  3. Fold bottom up, then sides, and roll tightly. Seal with water.
  4. Fry in 350°F oil for 3–4 mins, or air fry at 375°F for 8–10 mins, or bake at 400°F for 15–18 mins.
  5. Let cool slightly and serve with dipping sauce.

🔢 Nutrition Info (Per Egg Roll – Approximate)

  • Calories: 210
  • Fat: 14g
  • Carbs: 12g
  • Protein: 8g
  • Sugar: 1g
  • Sodium: 310mg

Based on deep-fried version with full-fat cream cheese and cheddar.

📝 Notes & Tips

  • Spice Level: Want it hotter? Keep the jalapeño seeds or add a dash of cayenne.
  • Make Ahead: Assemble and freeze uncooked rolls for up to 3 months. Cook straight from frozen (add a few extra minutes).
  • Dipping Sauce Ideas: Ranch, garlic aioli, spicy mayo, or even buffalo sauce.

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