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Spicy Jalapeño Popper Egg Rolls

Crispy egg roll wrappers filled with a gooey, spicy mixture of cream cheese, sharp cheddar, fresh jalapeños, and smoky bacon bits. The ultimate party appetizer!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Fusion, Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Components
  • 1 package egg roll wrappers about 12-14 wrappers
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1.5 cups sharp cheddar cheese freshly grated
  • 0.5 cup cooked bacon bits about 6-8 slices bacon, crisped and crumbled
  • 3-4 medium jalapeños finely diced, seeds removed
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 3 cups vegetable or peanut oil for frying

Equipment

  • Large Mixing Bowl
  • Deep heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Wire cooling rack

Method
 

  1. In a large bowl, mix the softened cream cheese, cheddar cheese, jalapeños, bacon bits, garlic powder, onion powder, salt, and pepper until well combined.
  2. Lay an egg roll wrapper out in a diamond shape. Place 2-3 tablespoons of the cream cheese filling in the lower third of the wrapper.
  3. Fold the bottom corner over the filling, tucking it tightly. Fold the left and right corners inward to form an envelope shape.
  4. Wet the top corner with a little water on your finger, then roll the wrapper tightly upwards to seal the egg roll.
  5. Heat oil in a heavy-bottomed pot to 350°F (175°C).
  6. Fry the egg rolls in small batches for 3-5 minutes, turning occasionally, until perfectly golden brown and crispy.
  7. Remove from oil and let drain on a wire cooling rack for at least 5 minutes before serving.

Notes

To Air Fry: Brush assembled egg rolls generously with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway. To bake: Brush with oil and bake at 400°F (200°C) for 12-15 minutes.