Description
Crispy and flavorful Bacon Jalapeño Popper Eggrolls combine creamy cheeses, smoky bacon, and spicy jalapeños wrapped in crispy eggroll wrappers. These delicious appetizers are perfect for game day or any party, offering a delightful blend of creamy, spicy, and crunchy textures.
Ingredients
Scale
Filling
- 8 ounces cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped cooked bacon
- 2-3 jalapeños, finely chopped
- 1 tablespoon ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Wrapper & Frying
- 1 package eggroll wrappers
- 1 tablespoon olive oil (for frying)
Instructions
- Prepare the Wrappers: Take the eggroll wrappers and lay them flat on a clean surface, ensuring they are oriented like a diamond.
- Mix the Filling: In a medium mixing bowl, combine the cream cheese, shredded cheddar cheese, shredded mozzarella cheese, chopped cooked bacon, finely chopped jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper.
- Combine Ingredients: Use a spoon or spatula to mix all the ingredients together until they are well combined and smooth.
- Fill the Wrappers: Take a spoonful of the filling mixture and place it in the center of each eggroll wrapper.
- Avoid Overfilling: Be careful not to overfill, as it can make rolling difficult.
- Fold the Bottom: Fold the bottom point of the wrapper up over the filling, covering it.
- Seal the Sides: Next, fold in the left and right sides of the wrapper towards the center, making a tight seal on the sides.
- Roll the Eggroll: Roll the eggroll from the bottom point up towards the top, ensuring that the filling is securely enclosed and the wrapper is tightly rolled.
- Heat Oil: In a large skillet, heat the olive oil over medium heat until it is hot but not smoking.
- Fry the Eggrolls: Carefully place each eggroll into the hot oil, one at a time, making sure not to crowd the pan.
- Cook Until Golden: Fry the eggrolls for about 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain Excess Oil: Once the eggrolls are done, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Cool Slightly: Allow the eggrolls to cool slightly before serving.
- Serve: Serve the bacon jalapeño popper eggrolls with your favorite dipping sauce, like ranch or creamy jalapeño dip, if desired.
Notes
- Use gloves or remove seeds from jalapeños if you prefer less heat.
- Cook bacon fully and chop finely before mixing.
- To avoid soggy eggrolls, ensure oil is hot enough before frying.
- Ribbon the filling tightly to prevent the eggrolls from opening during frying.
- Leftovers can be reheated in an air fryer for crispiness.
