Bacon Jalapeño Popper Eggrolls
These Bacon Jalapeño Popper Eggrolls combine everything you love about jalapeño poppers with the satisfying crunch of crispy eggroll wrappers. Each bite delivers creamy cheese, smoky bacon, and just the right amount of heat, making them the ultimate crowd-pleasing appetizer for any occasion.
Why These Eggrolls Are Game Day Gold
The magic of these eggrolls lies in their perfect balance of textures and flavors. The cream cheese base provides richness and helps bind all the ingredients together, while the sharp cheddar adds a bold, tangy flavor that cuts through the richness. The bacon brings smoky depth, and the jalapeños deliver just enough heat to keep things interesting without overwhelming your palate. When wrapped in a crispy eggroll wrapper and fried to golden perfection, every element comes together in one incredibly satisfying bite.
What makes these eggrolls particularly genius for entertaining is their make-ahead friendliness and portability. You can assemble them hours before your guests arrive and keep them refrigerated until frying time. They also work beautifully with air frying for a lighter option, though traditional frying gives you that signature golden crispiness. The individual portion size means no double-dipping concerns, and they're substantial enough to satisfy hungry guests without being too filling.
💡 Professional Tip
Always ensure your cream cheese is at room temperature before mixing—this prevents lumps and creates a smoother, more cohesive filling that spreads easily and stays together when you bite into the eggroll.
Frequently Asked Questions
Absolutely! Assemble the eggrolls completely and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before frying. You can also freeze them for up to 3 months—freeze on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Yes! Monterey Jack, pepper jack (for extra heat), or a Mexican cheese blend all work wonderfully. You can also substitute part of the cream cheese with goat cheese for a tangier flavor. Just maintain the same total volume of cheese to ensure proper filling consistency.
Definitely! For air frying, brush the eggrolls lightly with oil and air fry at 375°F for 12-15 minutes, flipping halfway through. For baking, brush with oil and bake at 425°F for 15-18 minutes, flipping once, until golden and crispy. The texture won't be quite as crispy as deep-fried, but they're still delicious and much lighter.
With seeded jalapeños, these have a mild to medium heat level that most people find pleasant. If you want them milder, remove all the seeds and membranes from the jalapeños, or substitute with mild green chilis. For more heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the filling.
The eggrolls are done when they're deep golden brown all over and sound hollow when tapped. The wrapper should be crispy and bubble slightly. If you have a thermometer, the internal temperature should reach 165°F. They typically take 3-4 minutes in 350°F oil, but visual cues are your best guide.
These pair beautifully with cool, creamy dips like ranch dressing, sour cream mixed with lime and cilantro, or a sriracha mayo. For contrast, try sweet chili sauce or a tangy honey mustard. Fresh vegetables like celery and carrot sticks provide a nice crunchy counterpoint. For drinks, serve with cold beer, margaritas, or iced tea.
Absolutely! Simply omit the bacon and add extra vegetables like diced bell peppers, corn, or black beans. You can also add smoked paprika or liquid smoke to the filling to replicate some of that smoky flavor the bacon provides. The eggrolls will be just as delicious and crispy.
Store cooled eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 10-12 minutes until crispy again. Avoid microwaving as this makes them soggy. You can also reheat in an air fryer at 350°F for 5-7 minutes for best results.
Recipe Troubleshooting Guide
Eggrolls Exploding While Frying
Problem: The wrappers burst open during frying, causing the filling to leak out
Solution: This happens when the oil is too hot or the eggrolls are overfilled. Make sure your oil is at exactly 350°F—use a thermometer. Also, don't overstuff; use only 2-3 tablespoons of filling per wrapper. Ensure all edges are sealed tightly with water, and there are no air pockets inside before frying.
Soggy, Greasy Eggrolls
Problem: The eggrolls absorb too much oil and aren't crispy
Solution: Your oil temperature is likely too low. When oil isn't hot enough, food absorbs more grease. Maintain 350°F throughout frying, and don't overcrowd the pan as this drops the temperature. Always drain on paper towels or a wire rack immediately after frying.
Filling is Still Cold in the Center
Problem: The wrapper is golden but the cheese inside isn't fully melted
Prevention: Start with room-temperature filling ingredients, especially the cream cheese. If your eggrolls are very cold from the refrigerator, let them sit at room temperature for 15 minutes before frying. You can also fry at a slightly lower temperature (325°F) for a bit longer to ensure even heating.
Wrappers Tearing During Rolling
Problem: The eggroll wrappers crack or tear when you try to roll them
Recovery: Eggroll wrappers dry out quickly. Keep unused wrappers covered with a damp towel while working. If they seem brittle, lightly mist them with water before rolling. Also, don't roll too tightly—firm but gentle pressure works best.
Uneven Browning
Problem: Some sides are darker than others
Prevention: Turn the eggrolls more frequently during frying—every 45-60 seconds. Make sure they're not touching each other or the sides of the pan, which prevents even browning. Using a deep pot with plenty of oil allows for better circulation and more even cooking.
Flavor Balance Issues
Too Sweet: If your dipping sauce is too sweet, balance it with a squeeze of fresh lime juice or a pinch of salt to cut through the sweetness.
Too Salty: If the filling tastes too salty (often from the bacon), reduce or eliminate added salt and use low-sodium bacon. Balance with a sweet dipping sauce or add a bit more cream cheese to dilute.
Bland: If the filling lacks flavor, add more garlic, a pinch of cayenne, or some smoked paprika. Fresh herbs like cilantro or chives can also brighten the flavor. Always taste your filling before wrapping.
Choosing the Best Ingredients
The quality of your ingredients directly impacts the final result. Use full-fat cream cheese rather than reduced-fat versions—the extra fat content helps the filling stay creamy and prevents it from becoming grainy when heated. For the cheddar, choose a block cheese and shred it yourself rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Sharp or extra-sharp cheddar provides the best flavor punch.
When selecting jalapeños, look for firm peppers with smooth, unblemished skin. Smaller jalapeños tend to be spicier than larger ones. For the bacon, thick-cut varieties provide better texture and more pronounced smoky flavor. Cook it until it's crispy but not overly hard, as it needs to mix well with the cream cheese. Fresh garlic and green onions add aromatic brightness that dried versions simply can't match.
Essential Ingredient Notes
- Fresh Jalapeños: Choose firm, medium-sized jalapeños with smooth skin. Remove all seeds and white membranes for mild heat, or leave some seeds for more spice. Wear gloves when handling to avoid skin irritation. Fresh jalapeños provide much better flavor and texture than jarred varieties.
- Quality Bacon: Use thick-cut bacon for better texture and flavor. Cook until crispy but still slightly flexible—over-crispy bacon can create hard bits in the filling. Let bacon cool completely before crumbling to prevent melting the cream cheese. Applewood-smoked bacon adds extra depth.
- Cream Cheese: Always use full-fat cream cheese (not whipped or reduced-fat) and bring it to room temperature before mixing. This ensures smooth, lump-free filling that's easy to spread. Philadelphia brand is reliable, but any quality full-fat cream cheese works perfectly.
Mastering the Frying Technique
Achieving perfectly crispy eggrolls is all about temperature control and technique. Heat your oil to exactly 350°F before beginning—this is hot enough to create immediate sizzle and crisping without burning. Use a deep-fry or candy thermometer to monitor the temperature throughout cooking. The oil temperature will drop when you add eggrolls, so work in small batches of 3-4 at a time to maintain consistent heat.
Place eggrolls in the oil seam-side down first—this helps seal them shut. Use tongs or a spider skimmer to gently move them around, ensuring they don't stick to the bottom or each other. They should float freely and brown evenly. Listen for a steady, vigorous sizzle—if the sound becomes quiet, your oil has dropped below the ideal temperature. When done, the eggrolls should be deep golden brown all over with a slightly bubbly texture on the wrapper.
The Perfect Seal
To prevent filling from leaking, master the sealing technique: after placing filling on the wrapper, moisten all edges with water using your finger. Fold the bottom point over the filling, pulling it tight. Fold in both sides firmly, then roll forward, keeping constant pressure. Before completing the roll, add extra water to the final corner flap. Press firmly for 5 seconds to ensure a complete seal. No gaps should be visible.
Bacon Jalapeño Popper Eggrolls
📋 Ingredients
Filling Ingredients
- 8 oz cream cheese, softenedMust be at room temperature for smooth mixing
- 1 cup sharp cheddar cheese, shreddedShred from block for best melting
- 6 strips bacon, cooked and crumbledThick-cut preferred, cooled completely
- 4 fresh jalapeños, seeded and dicedRemove seeds for milder heat
- 2 cloves garlic, mincedFresh only, adds aromatic depth
- 2 green onions, finely choppedUse both white and green parts
- Salt and black pepper to tasteStart with 1/4 tsp each, adjust after tasting
Wrapper & Frying
- 12 eggroll wrappersKeep covered with damp towel while working
- Vegetable oil for fryingNeed 2-3 inches depth, heat to 350°F
Instructions
Prepare the Filling
In a large mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, minced garlic, and green onions. Season with salt and pepper. Mix until thoroughly combined and creamy. The mixture should be spreadable but not runny.
Fill the Eggroll Wrappers
Place an eggroll wrapper on a clean surface with one corner pointing toward you (diamond shape). Add 2-3 tablespoons of filling to the center lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
Heat the Oil
In a deep skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Test the temperature by dropping a small piece of wrapper in—it should sizzle immediately and turn golden in about 30 seconds. Use a thermometer to maintain consistent temperature.
Fry the Eggrolls
Carefully place 3-4 eggrolls in the hot oil, seam-side down. Fry for 3-4 minutes, turning occasionally with tongs, until all sides are deep golden brown and crispy. The wrappers should bubble slightly and sound hollow when tapped. Remove with a slotted spoon and drain on paper towels.
Serve Hot
Allow eggrolls to cool for 2-3 minutes before serving—the filling will be extremely hot initially. Garnish with fresh cilantro and serve with ranch dressing, sour cream, or sweet chili sauce for dipping. Best enjoyed while still warm and crispy.
Recipe Notes & Tips
Storage
Store cooled eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes. Uncooked assembled eggrolls can be frozen for up to 3 months—freeze on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cooking time.
Serving Suggestions
Serve these eggrolls with a variety of dipping sauces for crowd appeal. Ranch, sour cream with lime, sriracha mayo, and sweet chili sauce all pair beautifully. Arrange on a platter with fresh vegetable crudités and garnish with cilantro and lime wedges. They're perfect for game day, parties, or as a fun dinner appetizer. Plan on 2-3 eggrolls per person for appetizers, or 3-4 as a main course with sides.
Variations
Try different proteins like cooked chicken or chorizo instead of bacon. For seafood lovers, add cooked shrimp. Make them vegetarian by omitting bacon and adding corn and black beans. Use different cheeses like pepper jack, Monterey Jack, or queso fresco. Add a tablespoon of taco seasoning to the filling for extra flavor. For breakfast eggrolls, add scrambled eggs to the filling.