Jalapeno Popper Egg Rolls
If you’re craving something crispy, cheesy, and just the right amount of spicy, these Jalapeno Popper Egg Rolls are the snack you didn’t know you needed. We took all the creamy, savory goodness of jalapeno poppers and wrapped them up in a golden, crunchy egg roll shell, so they are basically the best of both worlds.
We first made these for a game day party, and they disappeared faster than anything else on the table. The combo of melty cheese, smoky bacon, and that little jalapeno kick is ridiculously addictive. Plus, they’re super fun to make and even more fun to eat!
If you love jalapeno poppers, you might want to check out our Jalapeno Popper Chicken Pasta, Jalapeno Popper Cheese Ball, or Jalapeno Popper Grilled Cheese Sandwiches for more spicy, savory bites.
Table of contents
Why You’ll Love This Recipe
- Crispy and golden: The egg roll wrapper fries up perfectly crisp every time.
Spicy and cheesy: Creamy cheese meets spicy jalapenos for the ultimate flavor combo.
Bacon-loaded: Because everything’s better with bacon, right?
Perfect for parties: These are always a crowd-pleaser, whether it’s game night or a casual get-together.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These egg rolls start with a base of softened cream cheese that gets flavored up with garlic, onion, and smoked paprika for a warm, savory flavor. We add shredded cheddar cheese for that gooey melt factor, along with smoky crumbled bacon and minced jalapenos for a kick. Everything gets wrapped in egg roll wrappers and fried until golden perfection.
Variations
- Make it vegetarian: Skip the bacon and add in some diced bell peppers or corn for texture.
- Extra spicy: Leave in some jalapeno seeds or use serrano peppers for more heat.
- Air fryer method: Skip the oil and air fry at 375°F for about 8-10 minutes, flipping halfway.
- Add protein: Mix in some shredded chicken for a heartier filling.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix cream cheese with spices until smooth.
- Add in cheddar, bacon, minced jalapenos, and chives.
- Spoon filling into wrappers, roll tightly, and seal edges with water.
- Fry 3-4 at a time for 2-3 minutes per side until golden.
Expert Tips
- Let the cream cheese soften before mixing to get a smoother filling.
- Don’t overfill the wrappers or they may burst during frying.
- Use a thermometer to keep your oil around 350°F for even frying.
- Fry in small batches to keep the oil hot and the rolls crispy.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Assemble them and store in the fridge (covered) for up to a day before frying.
Definitely. Freeze them before frying, then cook from frozen, adding a couple extra minutes to the fry time.
Ranch, sour cream, chipotle mayo, or even sweet chili sauce work great!
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Jalapeno Popper Egg Rolls
Equipment
- large saute pan
- large mixing bowl
- Tongs
Ingredients
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 8 strips cooked bacon crumbled
- 4 jalapenos
- 1 Tablespoon fresh chives
- 10 egg roll wrappers
- Oil for frying
Instructions
- Preheat a large saute pan with high sides with about 2” deep of vegetable oil. Do not turn the temperature above low/medium.
- In a large bowl, mix together the softened cream cheese with the garlic powder, onion powder, smoked paprika and black pepper until creamy and well mixed.
- Cut the stems off the jalapenos and remove the seeds and mince into small pieces.
- Cut the fresh chives into small pieces.
- Add the cheese, bacon, jalapenos and chives into the cream cheese.
- Mix all the ingredients well.
- Take a wrapper and lay it on a flat surface. Place about 2-3 Tbsp of filling in the center of the wrapper on a diagonal line. Take the opposite corners and fold over the filling. Roll the rest of the wrapper up like a burrito, taking care to keep it tight.
- Dip your fingers in water to seal the edge closed. Repeat until all the egg rolls are filled.
- Use tongs to gently place 3-4 egg rolls into the hot oil and fry about 2-3 minutes per side, or until the eggroll is golden brown. Don’t crowd the pan as it will lower the temperature of the oil.
- Once they are golden, remove and place on a paper towel lined plate to absorb some of the excess oil. Repeat until all egg rolls are fried.
- Serve hot with your favorite dipping sauce, sour cream, ranch, etc!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
