Save Crispy eggrolls filled with a creamy, cheesy mixture of bacon and jalapeños. These bite-sized treats are perfect for parties or game day, combining the classic flavors of jalapeno poppers in a convenient, shareable format. The eggroll wrappers provide a satisfying crunch when fried to golden perfection.
The filling combines softened cream cheese with shredded cheddar, crumbled bacon, and diced jalapeños, creating a rich, savory, and slightly spicy profile. The eggroll assembly is straightforward, with each wrapper carefully rolled and sealed with beaten egg before frying.
Frying in hot vegetable oil at 350°F creates the signature crispy exterior, while the interior remains creamy and flavorful. Serve with ranch or blue cheese dressing for dipping, and watch them disappear at your next gathering.
The first time I made these, my brother walked into the kitchen and immediately asked what smelled like heaven. That crispy fried exterior with the creamy, spicy center honestly stopped conversation cold. Now whenever friends come over for game day, these disappear before I even get to sit down with my plate.
I learned the hard way that doubling this recipe was absolutely necessary when hosting my Super Bowl party last year. My cousin stood by the stove waiting for each batch to finish, stealing them straight from the paper towels. Now I always make extra because watching everyone crowd around the platter is half the fun.
Ingredients
- Cream cheese: Let this come to room temperature completely, or you will struggle with lumps in your filling
- Shredded cheddar cheese: Buy a block and grate it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
- Cooked bacon: Cook it until extra crispy since it will soften slightly inside the warm filling
- Fresh jalapeños: Removing most of the seeds keeps the heat level friendly while still delivering that signature kick
- Garlic and onion powder: These provide a savory backbone without adding any moisture that could make your eggrolls soggy
- Eggroll wrappers: Keep these covered with a damp towel while you work because they dry out fast and become impossible to fold
- Beaten egg: This creates the perfect seal so your filling stays tucked inside during frying
- Vegetable oil: You need about two inches of oil with enough clearance that it does not overflow when you drop in the eggrolls
Instructions
- Make the filling:
- Mix everything in one bowl until completely combined, then give it a taste and adjust the heat level if you want more spice
- Set up your station:
- Lay out your wrappers, beaten egg, and filling with a clean work surface, and keep a damp cloth over the unused wrappers
- Fill each wrapper:
- Place about two tablespoons of filling in the center, being careful not to overstuff or they will burst during frying
- Fold like a pro:
- Fold the bottom corner up, tuck in the sides tightly, then roll to the top and seal with egg wash
- Heat your oil:
- Bring the temperature to 350 degrees Fahrenheit and use a kitchen thermometer if you have one for consistent results
- Fry in batches:
- Cook only four or five at a time, turning them occasionally until they are golden brown all over
- Drain and cool:
- Transfer them to a wire rack or paper towels and let them rest for a few minutes because the cheese inside is molten hot
Save My niece who claims she hates anything spicy tried one of these and proceeded to eat three more. She asked if I could make them for her birthday instead of cake, which might be the highest compliment I have ever received. Watching someone discover they actually love jalapeños is pretty rewarding.
Making Ahead For Parties
You can assemble these eggrolls completely and freeze them raw on a baking sheet before transferring to a bag. When you are ready to serve, fry them straight from frozen, just adding a minute or two to the cooking time. This has saved me so much stress when hosting large gatherings.
The Baking Shortcut
Sometimes standing over a fryer is just not happening, and that is completely okay. Brush the assembled eggrolls with oil and bake at 400 degrees Fahrenheit for about 15 to 18 minutes, flipping halfway through. They will not be quite as crispy, but they are still absolutely delicious.
Perfect Dipping Sauces
These eggrolls really shine with the right dipping sauce, and I have tried pretty much everything. Ranch dressing is the classic choice for a reason, but mixing some hot sauce into it creates this creamy, spicy situation that is incredible.
- Blue cheese dressing adds a tangy sharpness that cuts through all that rich cheese
- Sriracha mayo brings an extra layer of heat without overwhelming the palate
- A simple honey mustard sweetens everything up just enough to balance the spice
Save There is something deeply satisfying about hearing that first crunch when someone bites into one of these fresh from the fryer. Hope they become a staple at your gatherings too.
Recipe Questions & Answers
- → Can I bake these instead of frying?
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Yes, you can bake the eggrolls at 400°F (200°C) for 15-18 minutes for a lighter version. Brush lightly with oil before baking to help them brown and crisp up.
- → How spicy are these eggrolls?
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The spiciness comes from the jalapeños. For extra heat, leave some of the jalapeño seeds in, or add a pinch of cayenne pepper to the filling mixture.
- → What's the best way to serve these?
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These eggrolls are best served warm with dipping sauces like ranch or blue cheese dressing. They make excellent party appetizers or game day snacks.
- → Can I make the filling ahead of time?
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Yes, you can prepare the filling mixture ahead of time and refrigerate it. The cream cheese helps bind everything together and keeps well for several hours.
- → How do I prevent the eggrolls from falling apart when frying?
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Make sure to seal the eggroll wrappers properly with beaten egg, and roll them tightly. Fry them in batches without overcrowding the pan to ensure even cooking and prevent sticking.
