Jalapeno Popper Egg Rolls Recipe
Oh, if you love a good spicy, cheesy snack, you’re going to adore this Jalapeno Popper Egg Rolls Recipe. It’s like everything you crave in a jalapeno popper but wrapped up in a crispy, golden egg roll shell. I first made these during a casual game day hangout, and they instantly became the most requested appetizer. The balance of creamy cheese, smoky bacon, and just the right kick from the jalapenos makes these egg rolls impossible to put down.
These Jalapeno Popper Egg Rolls are great any time you need a crowd-pleaser that’s quick to fry up and fun to eat. Plus, they’re the perfect finger food for parties or family nights when everyone wants to snack but also enjoy some serious flavor. Trust me, once you’ve made them, you’ll find yourself dreaming up excuses just to whip up this snack again.
Ingredients You’ll Need
These ingredients come together perfectly to create that classic popper flavor with a crunchy twist. When shopping, grab the freshest jalapenos you can find because they really make the difference in taste and heat level.
- Cream cheese: Softened to room temperature for easy mixing and that signature creamy base.
- Sharp cheddar cheese: Provides a wonderful sharpness and gooey texture inside the egg rolls.
- Thick-cut bacon: Cook it crispy, then crumble for a smoky, salty contrast.
- Jalapeno peppers: Seeded and finely diced; this controls the heat while still giving that fresh, spicy bite.
- Garlic powder: Adds a subtle but important depth of flavor.
- Egg roll wrappers: Crisp up beautifully when fried – make sure to keep them covered with a damp towel so they don’t dry out.
- Vegetable or canola oil: For frying—choose a neutral oil with a high smoke point to get that perfect crispy shell.
- Ranch dressing: My go-to dip for these egg rolls; it cools down the heat and adds a creamy tang.
Variations
I love to make the Jalapeno Popper Egg Rolls Recipe my own depending on what’s in the fridge or how spicy we want things. Feel free to swap in different cheeses or skip the bacon if you’re vegetarian—there are so many ways to customize!
- Spicy boost: Add a pinch of cayenne pepper or hot sauce to the filling if you really want to heat things up—I did this once for a friend who loves extra spice, and they were hooked!
- Cheese swap: Use pepper jack or mozzarella instead of cheddar for a milder or stretchier melt.
- Vegetarian version: Leave out the bacon and add some diced bell peppers or mushrooms for extra texture.
- Air fryer friendly: Yes, you can crisp these up in the air fryer to cut down on oil and mess.
How to Make Jalapeno Popper Egg Rolls Recipe
Step 1: Prep Your Filling
First, make sure your cream cheese is soft—it’s so much easier to mix when it’s not cold and hard straight from the fridge. In a mixing bowl, combine the cream cheese with shredded cheddar, crumbled bacon, finely diced jalapenos, and garlic powder. Use a spatula to mix it all into one cohesive, cheesy, spicy filling. Taste a bit if you want to adjust the heat or seasoning before moving on.
Step 2: Roll Those Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the filling near the corner closest to you. Roll it tightly, folding in the sides as you go, then seal the edge with a little water for a nice, secure closure. It helps prevent the filling from leaking out during frying. Keep your rolled egg rolls covered with a damp towel so they don’t dry out while you work through the batch.
Step 3: Fry to Crispy Perfection
Heat about two inches of vegetable or canola oil in a deep pot or skillet to 350°F (175°C). Fry the egg rolls in small batches to avoid overcrowding—about 2-3 minutes per side or until they’re golden and crispy. Use tongs to flip them gently so they cook evenly without cracking. Drain on paper towels immediately to soak up excess oil.
How to Serve Jalapeno Popper Egg Rolls Recipe
Garnishes
I usually sprinkle a little chopped fresh cilantro or green onions over the egg rolls for a pop of color and freshness. A wedge of lime on the side adds a zesty contrast that lifts the whole flavor profile beautifully.
Side Dishes
These egg rolls go perfectly with a simple green salad or some crispy homemade fries. I also love serving them with a variety of dips like ranch, chipotle mayo, or even a tangy salsa to mix things up.
Creative Ways to Present
For a party, I like arranging the egg rolls vertically in a tall glass or mason jar for easy grabbing, with small dipping bowls all around. Another fun idea is to slice them diagonally and fan them out on a platter, which looks fancy and shows off that melty filling.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s rare!), store them in an airtight container in the fridge. I find they stay good for about 2 days, but the shell can soften a bit, so reheating is key to bringing back that crunchy texture.
Freezing
I often make a double batch and freeze the rolled (not yet fried) egg rolls on a baking sheet lined with parchment paper. Once solid, transfer them to a freezer bag. You can fry them straight from frozen—just add a bit more time to the frying for that perfect crisp.
Reheating
To reheat leftovers, I pop them in a hot oven or toaster oven at 375°F (190°C) for about 8-10 minutes. This method revives that crispy exterior without making them soggy like the microwave would.
FAQs
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Can I bake the Jalapeno Popper Egg Rolls instead of frying?
Absolutely! Baking is a great alternative if you want to cut down on oil. Brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through to get that golden crispness.
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How spicy are the jalapeno popper egg rolls?
The heat level depends on how many seeds you include from the jalapenos. I recommend removing the seeds and membranes for milder heat. You can also add or reduce the amount of jalapeno based on your preferred spice tolerance.
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Can I use other types of cheese?
Yes, feel free to experiment! Pepper jack adds a nice spicy kick, mozzarella keeps it mild and creamy, and even a blend of cheeses works well. Just make sure they melt nicely to get that gooey filling.
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How do I stop the egg roll wrappers from drying out while assembling?
Cover the wrappers with a damp kitchen towel during assembly to keep them pliable. This also helps prevent cracking or breaking when you roll the egg rolls.
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What’s the best dipping sauce for this recipe?
I’m a huge fan of ranch dressing because it balances out the heat with creamy tang. Other favorites include chipotle mayo, blue cheese dressing, or even a sweet chili sauce for a different flavor twist.
Final Thoughts
Honestly, this Jalapeno Popper Egg Rolls Recipe has become one of my go-to crowd-pleasers because it blends fun, flavor, and that unbeatable crunch in every bite. Whether you’re making them for a casual get-together or just craving a snack that feels a little indulgent, these egg rolls deliver. I hope you enjoy making and sharing them as much as I do—once you try them, they might just become your new favorite appetizer too!
Print
Jalapeno Popper Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Jalapeno Popper Egg Rolls combine the creamy richness of cream cheese and cheddar with spicy jalapenos and crispy bacon, all wrapped in a crunchy egg roll wrapper and fried to golden perfection. Perfect as a flavorful appetizer or party snack, they pair beautifully with a cool ranch dipping sauce.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 cup (113 g) sharp cheddar cheese, shredded
- 8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 4 large jalapeno peppers, seeded and finely diced
- 1 teaspoon garlic powder
Egg Rolls
- 10 egg roll wrappers
For Frying & Serving
- Vegetable or canola oil, for frying
- Ranch dressing, for dipping
Instructions
- Prepare the filling: In a large bowl, mix together the softened cream cheese, shredded sharp cheddar cheese, crumbled cooked bacon, finely diced jalapenos (seeds removed for less heat), and garlic powder until evenly combined.
- Assemble the egg rolls: Lay one egg roll wrapper flat on a clean surface. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold in the sides, then roll tightly from one corner to the opposite corner, sealing the edges with a bit of water to ensure they don’t open during frying.
- Heat the oil: In a deep skillet or frying pan, heat approximately 2 inches of vegetable or canola oil over medium-high heat until the oil reaches about 350°F (175°C). Use a thermometer if available for accuracy.
- Fry the egg rolls: Carefully add the assembled egg rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry each egg roll for 3-4 minutes, turning occasionally, until they are golden brown and crispy all over.
- Drain excess oil: Remove the fried egg rolls from the oil using a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.
- Serve: Allow them to cool slightly before serving. Serve warm with ranch dressing on the side for dipping.
Notes
- For less spicy egg rolls, be sure to remove all seeds from the jalapenos.
- Use fresh egg roll wrappers for best texture; thaw frozen wrappers fully before use to prevent tearing.
- Keep the oil temperature consistent to avoid greasy or undercooked egg rolls.
- These egg rolls can be baked at 400°F (200°C) for 15-20 minutes as a lower-fat alternative, flipping halfway through.
Keywords: Jalapeno popper, egg rolls, appetizer, fried snack, cream cheese, bacon, spicy
