Jalapeno Popper Egg Rolls
These jalapeño popper egg rolls are my answer to wanting crispy-creamy comfort food that actually works as a party appetizer. Cream cheese, cheddar, bacon, and fresh jalapeños get wrapped in egg roll skins and fried until golden—they're gone in minutes, every time.
Ingredients
- 8 egg roll wrappers
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 4-5 jalapeños diced
- 6 slices cooked bacon crumbled
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Oil for frying
Instructions
- In a bowl, mix cream cheese, cheddar cheese, jalapeños, bacon, garlic powder, and onion powder until combined.
- Place 1-2 tablespoon of filling on an egg roll wrapper, roll tightly, and seal the edges with water.
- Heat oil in a skillet or fryer to 375°F (190°C). Fry egg rolls until golden brown, about 2-3 minutes per side.
- Drain on paper towels and serve hot with dipping sauce.
Notes
- Make Ahead: Prepare the filling and assemble the egg rolls up to a day in advance. Store them covered in the fridge.
- Customizing the Flavor: Add diced green onions, a splash of hot sauce, or a pinch of smoked paprika for added spice and depth.
- Serving Suggestions: Serve hot with ranch dressing, sour cream, or your favorite dipping sauce for a crowd-pleasing appetizer or snack.
- Allergy-Friendly Options: Use gluten-free egg roll wrappers if available and ensure all other ingredients meet dietary requirements.
- Storage Tips: Refrigerate leftover egg rolls in an airtight container for up to 2 days. Reheat in the oven or air fryer for crispiness.