Bacon Jalapeño Popper Eggrolls

Bacon jalapeño popper eggrolls are my secret weapon for parties and game nights when you want something bold, cheesy, and impossible to resist. Inside the crunchy shell is the ultimate trio—creamy, spicy, and smoky—that takes the classic popper right over the top. You do not need any advanced skills to make them. The filling comes together in one bowl and the rest is all about rolling and frying to golden perfection.

I first served these when friends dropped by unexpectedly and they disappeared in minutes. Now they make regular appearances whenever we need a crowd-pleasing appetizer that gets everyone talking.

Gather Your Ingredients

• Cream cheese: Eight ounces, softened. This gives you that creamy, super smooth base. Use brick style for best results, check the sell by date for freshness.
• Shredded cheddar cheese: A full cup. The sharper the cheddar, the bigger the flavor. Look for freshly shredded from the block if possible for easy melting.
• Cooked and crumbled bacon: Six slices make everything smokier and more savory. Aim for thick cut bacon that holds its texture in the filling.
• Fresh jalapeños: Four or five, finely chopped. They bring the popper kick. Taste a piece first to gauge their heat. Level up the spice by leaving in some seeds or using spicier varieties.
• Eggroll wrappers: Fifteen total. Look for ones that feel pliable and have no dry edges or cracks at the store.
• Vegetable oil for frying: Enough to reach about two inches up the side of your skillet. Go for neutral flavors like canola or peanut for crispy results without any oily aftertaste.

How to Make It

Mix the Filling:

In a large mixing bowl, add softened cream cheese and shredded cheddar cheese. Use a sturdy spoon or spatula to blend until smooth with no lumps. Stir in the crumbled bacon and finely chopped jalapeños. Taste for salt and adjust as needed. The goal is a creamy, sticky mixture that can be spooned easily.

Assemble the Eggrolls:

Place an eggroll wrapper on a clean work surface in a diamond shape. Spoon about two tablespoons of filling into the bottom third of the wrapper, not too close to the edge. Dip your finger in water and moisten all four edges. Fold the bottom corner snugly over the filling, then fold in each side and continue to roll up tightly like a burrito. Press gently to seal so no cheese leaks out during frying.

Heat the Oil:

Pour vegetable oil into a large skillet or deep pan so it reaches about two inches up the side. Set over medium high heat and use a frying thermometer to monitor. Once the temperature reads three fifty degrees Fahrenheit, the oil is ready. Drop a small piece of wrapper in to test—it should sizzle vigorously but not burn.

Fry the Eggrolls:

Carefully add a few eggrolls at a time to the hot oil. Do not crowd the pan. Fry for two to three minutes on each side, using tongs to turn, until the outside is golden brown and blistered. Transfer to a paper towel lined plate to drain excess oil. Continue with remaining eggrolls, keeping finished ones warm in a low oven if desired.

Serve and Enjoy:

Best served hot and crispy just minutes out of the fryer. Pair with ranch dip or more sliced jalapeños on the side. You get the perfect balance of creamy, cheesy filling with smoky bacon and a hit of heat in every bite.

The bacon was always the star for me. I have memories of my dad sneaking extra slices while we prepped the filling together and competing to see whose batch would come out most perfectly golden. I love how the flavors remind me of lazy afternoons with family and laughter in the kitchen.

Flavor Boosters

Try adding diced roasted red peppers to the filling for color, or swap in smoked gouda for different depth. For a little tang, a few tablespoons of jarred pickled jalapeños can change up the flavor profile. Dash in some smoked paprika or hot sauce if you want a bolder kick.

Serving Suggestions

Serve with a cool dipping sauce like ranch or blue cheese. Sprinkle finely chopped cilantro on top for a fresh bright finish. These pair perfectly with a big game on TV or any festive gathering. For extra crunch a side of crispy slaw balances the creamy gooey centers.

Creative Twists

For a gluten free version, use specialty wrappers available online. Swap bacon for sausage or turkey bacon. In summer, try poblanos for a milder flavor, or add roasted sweet corn to the filling. You can freeze un-fried eggrolls in advance—just fry straight from the freezer for effortless entertaining.

Once you try these bacon jalapeño popper eggrolls, you’ll find yourself thinking up new fillings and occasions to make them. They are always a hit and bring back memories of laughter and family every time!

Common Questions About This Recipe

→ What type of cheese works best for the filling?

Using a blend of cream cheese and shredded cheddar creates a creamy and flavorful filling that holds together well during frying.

→ Can I use store-bought bacon bits instead of cooking bacon?

Freshly cooked and crumbled bacon brings the best flavor and texture, but good-quality bacon bits may be substituted in a pinch.

→ How spicy are these eggrolls?

The heat depends on the amount and type of jalapeño used. Removing seeds reduces spiciness for a milder result.

→ What oil is best for frying eggrolls?

Vegetable oil is recommended due to its high smoke point and neutral flavor, ensuring crispy, golden results.

→ Can I make these eggrolls ahead of time?

Assemble eggrolls and refrigerate until ready to fry. For best crispness, fry just before serving.