Crispy Jalapeño Popper Rolls (Printable Version)
Golden, crispy rolls bursting with smoky bacon, melted cheeses, and spicy jalapeños for a bold, savory bite.
# Everything You’ll Need:
→ Wrappers
01 -
1 package eggroll wrappers
→ Cheese Filling
02 -
8 oz cream cheese, softened
03 -
1/2 cup shredded cheddar cheese
04 -
1/2 cup shredded mozzarella cheese
→ Additional Filling
05 -
1/4 cup cooked bacon, chopped
06 -
2 to 3 jalapeños, finely chopped
07 -
1 tbsp ranch seasoning
08 -
1/2 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/4 tsp black pepper
→ Frying
11 -
1 tbsp olive oil
# Steps to Cook:
01 -
Lay eggroll wrappers flat on a clean surface oriented like a diamond.
02 -
In a medium bowl, combine cream cheese, cheddar, mozzarella, bacon, jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper until smooth and well incorporated.
03 -
Place a spoonful of filling in the center of each wrapper, avoiding overfilling.
04 -
Fold the bottom point of the wrapper over the filling, then fold in left and right sides tightly toward the center. Roll from bottom to top, sealing filling securely.
05 -
Heat olive oil in a large skillet over medium heat until hot but not smoking.
06 -
Fry eggrolls one at a time for 3 to 4 minutes, turning occasionally, until golden and crispy on all sides.
07 -
Remove eggrolls and drain on paper towels. Allow to cool slightly before serving with preferred dipping sauce.
# Extra Suggestions:
01 -
Finely chop jalapeños to avoid large chunks interfering with rolling. For extra heat, retain some seeds or select hotter peppers. You may substitute half the cream cheese with sour cream for tanginess. Unfried eggrolls can be frozen and cooked later for convenience. Maintain medium heat to prevent burning wrappers.