Bacon Jalapeño Popper Eggrolls: A Delicious Twist on a Classic Appetizer

Bacon Jalapeño Popper Eggrolls are a delightful fusion of flavors that will tantalize your taste buds and elevate your snacking game. Imagine the crispy crunch of an eggroll, bursting with a creamy, spicy filling that combines the smoky richness of bacon with the zesty kick of jalapeños. This recipe is not just a treat for your palate; it also carries a fun twist on the classic jalapeño popper, which has been a beloved appetizer in American cuisine for decades. People adore these Bacon Jalapeño Popper Eggrolls for their perfect balance of taste and texture, making them an irresistible choice for parties, game days, or even a cozy night in. Plus, they are surprisingly easy to make, allowing you to impress your friends and family without spending hours in the kitchen. So, let’s dive into this mouthwatering recipe that’s sure to become a favorite in your household!

Ingredients:

• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, chopped
• 1/2 cup jalapeños, diced (fresh or pickled, depending on your heat preference)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 package egg roll wrappers (about 20 wrappers)
• 1 egg, beaten (for sealing the egg rolls)
• Oil for frying (vegetable or canola oil works well)
• Optional: ranch dressing or your favorite dipping sauce for serving

Preparing the Filling

1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and chopped bacon. I like to use a spatula or a wooden spoon to mix everything together until it’s well combined and creamy. This is where the magic begins! 2. Next, add the diced jalapeños to the mixture. If you’re using fresh jalapeños, make sure to remove the seeds if you want to tone down the heat. If you love a spicy kick, feel free to leave some seeds in! 3. Sprinkle in the garlic powder, onion powder, and smoked paprika. These spices add a wonderful depth of flavor to the filling. Mix everything together until it’s evenly distributed. I usually take a moment to taste the filling at this stage to see if it needs a little more seasoning. 4. Once the filling is well mixed, set it aside. I like to cover it with plastic wrap to keep it fresh while I prepare the egg roll wrappers.

Assembling the Egg Rolls

5. Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you (it should look like a diamond shape). This orientation makes it easier to roll. 6. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Be careful not to overfill, as this can make it difficult to seal the egg rolls. 7. Fold the bottom corner of the wrapper over the filling, tucking it in gently. Then, fold in the two side corners towards the center, creating a pocket for the filling. 8. Finally, roll the egg roll away from you, keeping it tight but not too tight that it tears. Before sealing the top corner, brush a little bit of the beaten egg along the edge. This acts as glue to hold the egg roll together. 9. Press the top corner down to seal the egg roll completely. Repeat this process with the remaining wrappers and filling. I usually like to keep a damp cloth over the assembled egg rolls to prevent them from drying out while I work.

Cooking the Egg Rolls

10. In a large, deep skillet or a pot, pour enough oil to submerge the egg rolls (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles and bubbles, you’re good to go! 11. Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. I like to use a slotted spoon to turn them over halfway through cooking. 12. Once they are cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. This step is crucial for keeping them crispy! 13. Repeat the frying process with the remaining egg rolls. If you find that the oil is getting too hot, reduce the heat slightly to prevent burning.

Serving the Egg Rolls

14. Once all the egg rolls are fried and drained, it’s time to serve! I like to arrange them on a platter and serve them warm. They are perfect for parties, game days, or just a fun snack at home. 15. Don’t forget the dipping sauce! I usually serve these bacon jalapeño popper egg rolls with ranch dressing, but you can also try them with a spicy aioli or a sweet chili sauce for a different flavor profile. 16. Enjoy your delicious homemade bacon jalapeño popper egg rolls! They are sure to be a hit with family and friends.

Storage Tips

17. If you have any leftovers (which is rare, but it happens!), let the egg rolls cool completely before

Conclusion:

In summary, these Bacon Jalapeño Popper Eggrolls are an absolute must-try for anyone looking to elevate their appetizer game. The combination of crispy eggroll wrappers, creamy cheese, smoky bacon, and a kick of jalapeño creates a flavor explosion that is simply irresistible. Whether you’re hosting a game day party, a casual get-together, or just craving a delicious snack, these eggrolls are sure to impress your friends and family. For serving suggestions, consider pairing these eggrolls with a zesty ranch or creamy avocado dip to complement the spicy flavors. You can also experiment with variations by adding different cheeses, such as pepper jack for an extra kick, or even incorporating shredded chicken for a heartier option. The possibilities are endless! I encourage you to give this recipe a try and share your experience with me. I would love to hear how your Bacon Jalapeño Popper Eggrolls turn out and any creative twists you might add. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious treat that will have everyone coming back for more! Print