Introduction:
If you love jalapeño poppers, you’re going to be obsessed with these Jalapeño Popper Egg Rolls. They’ve got
everything you want in one crunchy handheld bite: a golden, crackly wrapper on the outside and a rich, creamy filling inside
made with cream cheese, cheddar, jalapeños, and bacon. They’re perfect for parties, game day, potlucks, or
any night you want a snack that disappears fast.
The best part is how flexible they are. You can deep fry for the ultimate crisp, air fry for a lighter version, or bake them
when you want a more hands-off method. You can also control the heat: keep it mild by removing jalapeño seeds and ribs, or
turn it up with extra peppers and a pinch of cayenne.
Ingredients:
Filling
- 8 oz (225g) cream cheese, softened
- 1 cup shredded cheddar (or a cheddar-jack blend)
- 1/2 cup cooked bacon, crumbled (about 6 slices)
- 2–3 jalapeños, finely diced (seeded for mild, seeds in for hotter)
- 2 tbsp green onions, sliced (optional but great)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Salt and black pepper, to taste
For wrapping
- 12–14 egg roll wrappers
- 1 egg, beaten (for sealing)
For frying (choose one method)
- Deep fry: neutral oil (canola/vegetable), enough for 2 inches in a pot
- Air fry: cooking spray or a light brush of oil
- Bake: cooking spray or oil for brushing
Dipping sauce ideas
- Ranch or jalapeño ranch
- Sour cream + lime juice + salt
- Chipotle mayo
- Sweet chili sauce (surprisingly good)
Instructions:
1) Make the filling
- In a bowl, mix softened cream cheese and shredded cheddar until combined.
- Stir in bacon, diced jalapeños, green onions, garlic powder, smoked paprika, salt, and pepper.
- Taste and adjust heat/salt. (Remember: heat intensifies slightly as they cook.)
