Game day just isn’t complete without something crispy, cheesy, and packing a little heat—and that’s where these Bacon Jalapeño Popper Eggrolls come in. Trust me, the first time I made these for my crew, they disappeared faster than the halftime show! Imagine all the goodness of jalapeño poppers—creamy, spicy, smoky bacon—wrapped up in that perfect crispy eggroll crunch. I’ve been making these addictive little bundles for years now, and they never fail to be the star of any party spread. Whether you’re feeding hungry football fans or just craving something with serious flavor, this recipe delivers every time.
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Why You’ll Love These Bacon Jalapeño Popper Eggrolls
These eggrolls are my go-to party trick for a reason—they’re ridiculously easy to love! Here’s why:
- Speed demon: From bowl to plate in under 25 minutes—perfect when hungry guests are lurking
- Crowd pleaser: That magical combo of crispy, creamy, and spicy makes them disappear fast at potlucks
- Heat control: Leave the jalapeño seeds in for fireball bites or take ’em out for milder munching
- Golden crunch: That shatter-crisp wrapper gives way to molten cheesy goodness every single time
Seriously, I’ve seen grown adults wrestle over the last one. You’ve been warned!
Ingredients for Bacon Jalapeño Popper Eggrolls
Gathering these simple ingredients is half the fun! Here’s what you’ll need to make magic happen:
- 8 eggroll wrappers – Look for the thinner ones in the refrigerated section near tofu
- 1 cup cream cheese, softened – Leave it out for 30 minutes unless you enjoy arm workouts
- 1/2 cup shredded cheddar cheese – Sharp cheddar makes all the difference here
- 4 strips bacon – Cooked extra crispy and crumbled (save the grease for potatoes!)
- 2 jalapeños – Finely chopped with seeds removed (unless you’re feeling brave)
- 1/4 tsp each garlic & onion powder – Our secret flavor boosters
- Oil for frying – Peanut oil’s my favorite but vegetable works great too
Pro tip: Swap in pepper jack cheese if you want to turn up the heat even more!
These bacon jalapeño popper eggrolls are the ultimate party snack—crispy on the outside, cheesy and spicy on the inside, and guaranteed to disappear fast. If you love bold appetizers like this, you’ll also want to try these Crispy Dry Rub Chicken Wings for another crowd-pleasing favorite.
Equipment You’ll Need
No fancy gadgets required—just these kitchen basics:
- A trusty mixing bowl for that creamy filling
- Your favorite skillet (I use cast iron for even heat)
- Tongs for safe flipping—hot oil splatters are no joke!
- Paper towels standing by to drain excess grease
That’s it! Now let’s get rolling—literally.
Print
Spicy Bacon Jalapeño Popper Eggrolls in 25 Minutes Flat
- Total Time: 25 minutes
- Yield: 8 eggrolls 1x
- Diet: Low Lactose
Description
Bacon Jalapeño Popper Eggrolls combine crispy eggroll wrappers with a creamy, spicy filling of bacon, jalapeños, and cheese for a delicious appetizer.
Ingredients
- 8 eggroll wrappers
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 2 jalapeños, finely chopped (seeds removed for milder taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Oil for frying
Instructions
- Mix cream cheese, cheddar cheese, bacon, jalapeños, garlic powder, and onion powder in a bowl.
- Place about 2 tablespoons of filling in the center of each eggroll wrapper.
- Fold the sides inward, then roll tightly. Seal the edge with water.
- Heat oil in a pan over medium heat. Fry eggrolls until golden brown, about 2-3 minutes per side.
- Drain on paper towels and serve warm.
Notes
- For extra crispiness, air fry at 375°F for 8-10 minutes.
- Adjust jalapeño amount for preferred spice level.
- Serve with ranch or sour cream for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Bacon Jalapeño Popper Eggrolls, spicy appetizers, fried eggrolls, party snacks
How to Make Bacon Jalapeño Popper Eggrolls
Now for the fun part—turning those simple ingredients into crispy, cheesy magic! Follow these steps and you’ll be snacking in no time.
Step 1: Prepare the Filling
In your mixing bowl, combine the softened cream cheese (seriously, don’t skip softening it—you’ll thank me later), shredded cheddar, crumbled bacon, jalapeños, and those trusty garlic and onion powders. Mix it all up until it’s perfectly creamy—no lonely cheese shreds left behind! Taste as you go and add more jalapeño if you’re feeling bold. This is when I usually sneak a spoonful for “quality control.”
Step 2: Assemble the Eggrolls
Lay out an eggroll wrapper like a diamond in front of you. Plop about 2 tablespoons of filling in the center—don’t get greedy or they’ll burst! Fold the bottom corner up over the filling, then tuck in the sides like you’re wrapping a present. Dab the top corner with water (this is your edible glue), then roll it up nice and tight. Press that final edge to seal—no cheese leaks allowed!
Step 3: Fry to Crispy Perfection
Heat about 1/2 inch of oil in your skillet over medium heat. When a sprinkle of water sizzles, you’re ready to fry! Carefully add a few eggrolls at a time—don’t crowd the pan. They’ll need about 2-3 minutes per side to turn that perfect golden brown. Watch them like a hawk—they go from perfect to burnt fast! For an air-fryer option: Spritz with oil and cook at 375°F for 8-10 minutes, flipping halfway. Either way, drain on paper towels before serving.
Tips for the Best Bacon Jalapeño Popper Eggrolls
Want foolproof, crispy-every-time results? Here are my hard-won tricks from years of eggroll experiments (and a few messy fails!):
- Dry those jalapeños! Pat them with paper towels after chopping—wet fillings lead to soggy wrappers.
- Fry in small batches—overcrowding drops the oil temp and gives you greasy rolls instead of crisp ones.
- Sear the seams first when frying—this locks them shut so no cheesy explosions happen.
- Keep oil at 350°F—use a thermometer if unsure. Too cold = oily, too hot = burnt outside, cold inside.
Bonus: For extra crunch, let assembled eggrolls rest 5 minutes before frying—the wrappers dry slightly for maximum crispness!
Serving Suggestions
These spicy little bundles shine brightest with cool, creamy dips to tame the heat! My go-to is always ranch dressing—its herby tang is the perfect foil for the jalapeño kick. Sour cream works wonders too, or get fancy with a quick avocado crema. I arrange them on a platter with lime wedges for squeezing and watch them vanish at parties. Pro tip: Toothpicks make for easy grabbing when fingers are greasy from all that deliciousness!
Storage and Reheating
If by some miracle you have leftovers (rare in my house!), these eggrolls keep beautifully. Let them cool completely, then stash them in an airtight container in the fridge for up to 3 days. When the craving hits again, skip the microwave—it’ll make them soggy! Instead, pop them in a 375°F oven or air fryer for 5-7 minutes to bring back that irresistible crunch. I usually make a double batch just to have these ready for late-night snacks—they reheat like a dream!
Looking for more irresistible snack ideas? Check out our latest recipes and inspiration on Pinterest.
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! While fried gives that perfect crunch, you can bake at 400°F for 15-20 minutes. Just brush the eggrolls lightly with oil first—they won’t get quite as crispy but still taste amazing. My air fryer method (8-10 mins at 375°F) is a great middle ground!
How do I make them less spicy?
Easy fixes: Remove all jalapeño seeds and ribs (that’s where most heat lives), use only one pepper, or swap in mild green chiles. The cream cheese helps balance heat too—add an extra tablespoon if needed.
Can I prepare these ahead?
Yes! Assemble the uncooked eggrolls and keep them covered in the fridge for up to 6 hours before frying. Just don’t let them touch or they’ll stick. You can also freeze them—fry straight from frozen, adding 1-2 extra minutes.
Why did my eggrolls burst while frying?
Usually means overstuffing or not sealing properly. Use just 2 tablespoons filling per wrapper, and really press that final edge shut with water. Also, frying at the right temp (350°F) prevents rapid expansion that causes blowouts.
Nutritional Information
Just so you know what you’re biting into (not that you’ll stop at just one!): Each crispy Bacon Jalapeño Popper Eggroll packs about 180 calories, with 12g of that glorious fat (hey, cheese and bacon deserve their moment). You’re looking at 6g protein and 10g carbs per roll—not bad for such an indulgent treat! Keep in mind these estimates can vary based on your specific ingredients and brands. Now go ahead—try this recipe and tell me in the comments how you made it your own!