Jalapeño Bacon Eggrolls (Printable Version)

Crunchy, cheesy eggrolls bursting with bacon, jalapeño kick, and melt-in-your-mouth flavor. Get ready for a snack that disappears fast.

# Everything You’ll Need:

→ Filling

01 - 250 g cream cheese, softened up before you start
02 - 80 g cheddar cheese, shredded up thin
03 - 80 g mozzarella cheese, shredded up too
04 - 100 g bacon, crispy-cooked then chopped small
05 - 3 jalapeños, cut super tiny
06 - 1 tablespoon ranch powder mix
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon ground black pepper

→ Assembly

10 - 12 pieces eggroll wrappers

→ Frying

11 - 3 tablespoons olive oil

# Steps to Cook:

01 - Lay every eggroll wrapper down so it points like a diamond.
02 - Toss the cream cheese, mozzarella, cheddar, bacon bits, diced jalapeños, ranch, black pepper, garlic and onion powders into a bowl. Give it a good stir so it looks smooth.
03 - Plop about two spoonfuls of the cheesy mix in the center of your wrapper. Don’t go overboard.
04 - Fold up the bottom corner first, pull both sides in tight over the filling, and keep rolling to seal in the good stuff.
05 - Lightly tap some water along the wrapper’s edge so it sticks closed when you finish rolling.
06 - Drizzle olive oil into your big pan, and put it over medium heat. Wait until it looks glossy, not smoky.
07 - Slide a few eggrolls in at a time—don’t crowd them. Flip every now and again. Pull them out once they’re golden and crispy, about 3–4 minutes.
08 - Set the freshly fried eggrolls on paper towels so any extra oil can drip off.
09 - Give them about five minutes so they cool a bit. Grab your favorite dip and snack away.

# Extra Suggestions:

01 - Chop those jalapeños really fine to keep the filling creamy and make wrapping easier.
02 - Craving more heat? Keep some jalapeño seeds in, or skip them for less spice.
03 - Sub in a bit of sour cream for some cream cheese if you're after a little tanginess.
04 - You can freeze the rolled but uncooked eggrolls, then fry them whenever you want.
05 - Stick with medium heat to get crispy, not burnt, wrappers.

Back