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Bring some fun to your snack spread with these bacon jalapeño popper eggrolls. They're bursting with cheesy, spicy, smokey goodness all wrapped up in a seriously crunchy shell. They taste like your favorite popper but are way more fun to munch.
I started making these for our movie marathons at home. Now, they're the star at every family hangout. They're always the first thing gone.
Irresistible Ingredients
- Bacon, cooked and chopped: Crunchy, salty, and full of smokiness—thick-cut's the way to go
- Jalapeños, diced: Delivers the heat—pick out solid, bright ones
- Shredded mozzarella: Makes these eggrolls ooze and stretch with every bite
- Eggroll wrappers: Grab the freshest you can—once fried, the crunch is unreal, plus they roll up easy
- Shredded cheddar: Bold tang and sharp edge—shred it yourself for the best kick
- Softened cream cheese: Super creamy and melts perfectly when cooked
- Ranch powder: Gives a big herby punch—go for the good stuff
- Onion powder: Sweetness that blends in smooth
- Black pepper, cracked: Adds just a little punch—freshly ground, if you can
- Frying olive oil: For that awesome golden crunch—any neutral, high-smoke oil is fine too
- Garlic powder: Savory touch—use granulated, not garlic salt
Laid-Back Instructions
- Chill Out and Eat:
- Let eggrolls cool for a few before biting in—they'll be warm but won't burn you. Dip in your favorite sauce.
- Blot the Oil:
- After frying, drop the eggrolls onto some paper towels, so they don't get soggy
- Keep 'Em Moving:
- Give them three to four minutes in the hot oil, flipping now and then till all sides are crisp
- Don’t Overcrowd:
- Drop in just a few eggrolls at a time so they fry up right
- Oil Up:
- Heat your olive oil on medium—watch for a shimmer, but don’t let it smoke
- Wrap ‘Em Tight:
- Roll up from the bottom, keeping things snug so filling doesn’t spill out and wrappers don’t tear
- Close the Ends:
- Bend each side over the center, then overlap them for a neat finish
- Corner Fold:
- Pull the bottom up and tuck the filling in close
- Stuff It:
- Scoop some cheesy mix right into the middle—not too much or they’ll split!
- Mix It All:
- Stir together bacon, cheeses, jalapeños, ranch powder, onion powder, garlic powder, and pepper until smooth
- Set the Stage:
- Lay wrappers out as diamonds on a clean surface so they’re ready for rolling
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Cream cheese is my go-to since it melts to total goo inside. My sister and I always fought for the biggest one as kids. That spicy kick was half the fun.
Leftover Know-How
Make sure eggrolls are cooled off before storing. Line them in a single row in a box if you want them crispy in the fridge. Want to freeze? Line uncooked ones on a tray, freeze them hard, and bag 'em up. When you’re craving more, fry them straight from the freezer for extra crunch.
Switch-Ups
Can’t do spicy? Use mild green chiles instead of jalapeños. Swap in turkey or veggie bacon if that’s your vibe. If you want the filling creamier, just mix in some Greek yogurt or sour cream.
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Serving Up
They're awesome dunked in ranch, salsa, or jalapeño sauce. Sometimes I pile them up with tortilla chips and chili for friends. They're awesome for snacking or shining at a potluck or casual get-together.
Chill Origin Story
Eggrolls started off in Chinese kitchens, but loading them with bacon, cheese, and jalapeños is a straight-up American twist. Taking jalapeño popper flavors and tucking them in a crispy shell was all about chasing big, party-worthy bites. It’s a mash-up that's both comforting and wild at the same time.
Recipe FAQs
- → Can I use ready-cooked bacon?
For sure! Just dice up your cooked bacon and toss it in with your cheese and jalapeños. Works great.
- → What’s the best mix of cheeses for inside?
Go with cream cheese, mozzarella, and sharp cheddar. All together, they melt super smooth and taste awesome in each bite.
- → How do I stop eggrolls from opening while frying?
Roll them up tight and dab a little water along the edges so they stick together before you fry. That’s the trick for keeping everything inside.
- → Can eggrolls be made ahead of time?
Absolutely! Assemble them and freeze before cooking. When you’re ready, fry them up straight from the freezer.
- → Which dipping sauces taste good here?
Ranch works great, but go with anything creamy and a little spicy or a bit sweet if you like. Sweet chili or jalapeño dips are delicious options.
- → How spicy do they really get?
It comes down to how many jalapeños you add and if you leave the seeds. Tweak them till you get the heat you want.